Kinako Flour Shortbread

With my dear friend Magali who lives in Japan, we walked through the alleys of the Ameya Yokocho market near the Ueno park in Tokyo. We found an artisanal pastry shop which proposes home-made “daïfuku mochi”. But in a small box, there were small shortbread with Kinako flour, this very tasty roasted soy flour. Crunchy little cakes, with irregular shapes that added to their gustatory singularity, a particularly strange visual. We don’t know if we can eat them because they look like small pieces of wood polished by the waters. I obviously tried to make a recipe at home and here is the result. Of course I see you coming: to find kinako flour, you have to go to a Japanese grocery store or on the internet! These shortbreads are not too sweet. We are transported for a one-way trip in the alleys of Ueno Park by a beautiful spring day!

Put the sesame seeds in a small blender or mortar to reduce them to a fine powder. 

Add to the bowl, then put in the butter and sesame oil. 

Separate the strips and bake in your preheated oven at 160°C for 20 minutes. 

The strips of dough should be golden brown. 

Remove the excess kinako with your fingers and put them in an airtight box!