Recipe of Quick Crispy! Sweet Potato and Sesame Seed Cookies

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Award-winning Crispy! Sweet Potato and Sesame Seed Cookies. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crispy! Sweet Potato and Sesame Seed Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy! Sweet Potato and Sesame Seed Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can cook Crispy! Sweet Potato and Sesame Seed Cookies using 8 ingredients and 5 steps. Here is how you can achieve that.

Aa-chan's recipe "Crisp! Kabocha Squash Cookies"is super delicious, I made it many times, and when I tried it with sweet potato, it was also delicious. It also has a different texture. - I didn't make it too sweet, so please increase the sugar to taste. - There are some rice cookers which can only make rice. So, if you cannot use a rice cooker for Step 1, please use another method. - Adjust the baking time according to your oven. Recipe by Soraten mama

Ingredients and spices that need to be Take to make Crispy! Sweet Potato and Sesame Seed Cookies:

1. 75 grams Sweet potato (cooked)
2. 70 grams ☆Cake flour
3. 15 grams ☆Almond flour
4. 25 grams ☆Sugar (I use beet sugar)
5. 1/2 tsp ☆Baking powder
6. 1 pinch ☆Salt
7. 1 1/2 tbsp ☆Sesame seeds
8. 2 tbsp Canola oil

Instructions to make to make Crispy! Sweet Potato and Sesame Seed Cookies

1. Cook the sweet potatoes using your favorite method. I usually peel, cut, and then cook them as normal in the rice cooker using 1 tablespoon of water. It's really easy and retains the sweetness.
2. Mash the sweet potatoes while they are hot, then set aside to cool.
3. Combine the ☆ ingredients and mix in a circular motion. Add the canola oil and mix. Mix in the mashed sweet potato, then bring it all together into one ball of dough.
4. Thinly roll out the dough (to about 5mm thick) and cut using cookie cutters. If you sandwich the dough between sheets of plastic wrap, it's easier to roll out.
5. Bake for 10 minutes in an oven preheated to 180℃. If the cookies look too browned, you can flip them over (but you don't have to). Reduce the heat to 150~160℃ and bake for an additional 10 minutes.

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