Gluten-free Kinako White Chocolate Cookies
Author: 
Recipe type: Cookies
Cuisine: Japanese Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Kinako flour is gluten free, and has a rich, nutty flavour, which makes it great for incorporating it into Western-style desserts in new and interesting ways. I really like topping vanilla ice cream with it, or having it with some Greek yoghurt, honey and blueberries. For this recipe, I combined some of that nuttiness with some rich white chocolate, in a gluten-free and egg-free biscuit recipe that goes perfectly with a steaming cup of matcha tea.
Ingredients
  • 80g Kinako (roasted soybean) flour
  • 200g Crushed white chocolate
  • 200g Gluten-free flour
  • 125g Butter
  • 50ml Maple Syrup
  • 200ml Agave Syrup
  • Maldon sea salt
  • 1 teaspoon vanilla extract
  • Matcha tea powder and hot water (optional, to serve)
Instructions
  1. Preheat the oven to 180 degrees.
  2. In a bowl, mix the flours until fully incorporated.
  3. Using a stand or hand mixer, fold the remaining ingredients with the exception of the chocolate.
  4. Stir in the remaining chocolate pieces with a spatula until evenly distributed.
  5. Using a baking tray lined with parchment paper, spoon out the dough.
  6. Leave space between each biscuit as these will spread!
  7. Top each biscuit with a pinch of sea salt, and bake for 10-12 minutes, or until golden.
  8. These are crumbly when hot, so take care when placing these on a cooling rack.
  9. Let them cool – they should be quite chewy, with a creamy flavour.
  10. Serve with some matcha or Darjeeling tea.
Recipe by Islandbell at http://islandbell.co.uk/gluten-free-kinako-white-chocolate-cookies/