Oil-free Macrobiotic Kinako Cookies

• 20 grams Cake flour
• 70 grams Whole wheat flour (or cake flour)
• 40 grams Beet sugar
• 1 pinch Salt
• 20 grams Kinako
• 20 grams Sesame seeds
• 20 ml Water
• 40 ml Soy milk

1. Mix water and soy milk.
2. Add all dry ingredients to the bowl.
3. Whisk well until airy and light.
4. Now add the powdered mixture into the water and soy in small batches.
5. Mix lightly with a fork.
6. When the dough is crumply and hard, take it out.
7. With a rolling pin, spread out the the dough out until it's about 4 mm thick.
8. Fold the dough into thirds and roll it out again.
9. Repeat this twice.
10. Slice off the edges and cut the dough into a square.
11. Roll up the edges into balls roughly the size of a soya bean.
12. Bake in a 160C preheated oven for 30-35 minutes to finish!
13. These cookies are really flavorful and crunchy.
14. I baked the smaller round cookies for 25 minutes at 170C and they turned out nice and moist.

flour, whole wheat flour, sugar, salt, kinako, sesame seeds, water, milk

Taken from cookpad.com/us/recipes/171709-oil-free-macrobiotic-kinako-cookies (may not work)