Seaweed Bonito Sushi Cookies

Seaweed Bonito Sushi Cookies

1. To soften the butter, whip slightly, then add in sugar and salt all at once until the butter is fluffy and smooth.

2. Add the whole egg liquid in 3-5 times, and beat each time until it is completely absorbed to avoid separation of water and oil.

3. Add the sifted almond flour to the whipped butter, cut and mix slightly with a spatula.

4. Add minced bonito seaweed, cut and mix with a spatula to form a dough.

5. Shape it into a triangular column shape by hand, wrap it in plastic wrap, and freeze it in the refrigerator for about 20 minutes.

6. After taking it out, tear off the plastic wrap and cut it into 1.5cm thick slices with a knife.

7. Cover the baking tray with greased paper, and evenly arrange the cut sushi-shaped cookies into the baking tray.

8. Preheat the oven to 165°C half an hour in advance and bake for 18 minutes.

9. After baking is complete, take out the sushi cookies and place them in the grill to cool.

Tips:

1. A large amount of fat is used in the cookie recipe, so the proportion of butter in the raw materials and the degree of whipping determine the taste of the finished product, so please strictly follow my recipe.
2. The prerequisite for full butter is softening. Inadequate softening or excessive softening will affect the subsequent processing. The temperature of the butter is 20~22℃, which is the most suitable state. At this time, press the butter with your fingers to leave clear fingerprints. If the indoor temperature is around 25°C, then the refrigerated butter will be taken out and the state will be just right after the natural temperature.
3. Be sure to add normal temperature liquid instead of refrigerated low temperature liquid. Add a small amount several times, stirring each time until it is completely absorbed before adding the next amount to ensure that oil and water will not separate.