Brown Sugar Kiffern
- 30 grams Cake flour
- 30 grams Corn starch
- 30 grams Almond flour
- 50 grams Butter
- 30 grams Brown sugar (powdered)
- 1 Brown sugar or kinako (for coating)
- Return the butter to room temperature.
- Sift the cake flour and cornstarch together.
- Cream the butter, sift in the brown sugar and almond powder in that order, and mix after each addition.
- Add in the cake flour and cornstarch, and mix with a spatula.
- Wrap the dough flat in a plastic wrap, and let sit in the fridge for at least 30 minutes.
- Preheat the oven to 160C.
- Divide the dough into 16 equal portions, roll each up into about a 6 cm cylinder and bend into a U shape.
- Line them up on a cookie sheet covered with parchment paper.
- Bake in the oven at 160C for about 15~18 minutes.
- After baking, let cool on a cake rack.
- After they have cooled, coat in brown sugar or kinako, to your preference.
- (I coated the one in front in brown sugar, and the back in kinako.)
flour, starch, flour, butter, brown sugar, brown sugar
Taken from cookpad.com/us/recipes/168315-brown-sugar-kiffern (may not work)