Crunchy Healthy Cookie with Okara & Rice Flour

• 100 grams Fresh okara
• 50 grams Rice flour
• 2 tbsp Raw cane sugar
• 1 tbsp Soy milk
• 2 tbsp plus Olive oil
• 1/4 tsp Salt

1. Heat the okara in a frying pan for 10 minutes until dry and sandy, then leave to cool.
2. Preheat the oven to 180C.
3. Add the ingredients marked with to a bowl and mix well with a rubber spatula.
4. Add the cooled okara and the rice flour to the mixture and fold in from the bottom.
5. Gather the dough together tightly as if pressing it together.
6. Transfer the dough to a plastic bag and roll out until 2-3 mm thick.
7. (I used a 20 x 18 cm bag.)
8. Using a knife, cut the dough into the cookie shapes.
9. To do this cut 6 lines vertically and 4 lines horizontally, leaving an equal amount of space between each cut.
10. Transfer the cookies to a sheet of baking paper.
11. (When transferring, the cookies may crumble so be very careful!)
12. Bake for 10 minutes in an oven preheated to 180C, then turn the heat down to 160C and bake for a further 2-3 minutes.
13. Once the cookies are golden they're ready!
14. The cookies are likely to crumble when hot so I recommend leaving them to cool in the oven!
15. The trick to this recipe is to heat up the okara properly.
16. The thinner the cookies, the crunchier they will be!
17. Unfortunately, this means they will break easily, too, so be careful!

fresh okara, flour, cane sugar, milk, olive oil, salt

Taken from cookpad.com/us/recipes/171967-crunchy-healthy-cookie-with-okara-rice-flour (may not work)