How to Make Appetizing Chinsuko (Okinawan Cookies) with Cake or Bread Flour

Chinsuko (Okinawan Cookies) with Cake or Bread Flour. Great recipe for Chinsuko (Okinawan Cookies) with Cake or Bread Flour. I've made these many times using cake flour, but since I had leftover bread flour, I used bread flour instead. To my surprise, the bread flour version turned out to be tastier than the cake flour version.

I've made these many times using cake flour, but since I had leftover bread flour, I used bread flour instead. To my surprise, the bread flour version turned out to be tastier than the cake flour version. There are several versions of these cookies. You can cook Chinsuko (Okinawan Cookies) with Cake or Bread Flour using 4 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chinsuko (Okinawan Cookies) with Cake or Bread Flour

1. Prepare 50 grams of Cake flour or bread flour.
2. It's 20 grams of Beet sugar.
3. You need 25 grams of Olive oil.
4. It's 1 dash of Salt.

I looked into a lot of recipes and followed the one below. In a bowl take oil and sugar. Add flour and form a smooth dough. Great recipe for Easy Chinsuko (Okinawan Shortbread Cookies).

Chinsuko (Okinawan Cookies) with Cake or Bread Flour step by step

1. Place a plastic bag inside a small bowl (to stabilize the bag) on top of a scale..
2. Measure out 50 g of cake flour or bread flour and 20 g of sugar by putting the ingredients in the plastic bag..
3. Lightly mix the dry ingredients in the plastic bag..
4. Set the plastic bag back into the bowl and measure in the olive oil. Add 20 g of olive oil if using cake flour or 25 g if using bread flour..
5. Combine all of the ingredients together, divide the dough into 6-7 equal portions, roll them into balls, then shape them as desired..
6. Line a baking tray with parchment paper, arrange the dough and bake in the toaster oven for about 15 minutes at 170°C..
7. Let the cookies cool off before handling. They will be piping hot right out of the toaster oven, so try not to snack on them!!.

If you use lard instead of vegetable oil, you'll have authentic chinsuko cookies. In a bowl, combine the vegetable oil and sugar, mix well. To my surprise, the bread flour version turned out to be tastier than the cake flour version. The cookies will be pipping hot right out of the oven, so be cautious when. Stir in flour until dough is thick and fully mixed.