Vegan Chinsuko (Okinawan Shortbread Cookies) ちんすこう

Have you heard of Chinsuko which is a traditional shortbread cookie in Okinawa Japan? Chinsuko is so popular that almost all tourists in Okinawa buy these cookies as a souvenir. They are usually made with lard which is pork fat, so traditional ones are not vegan-friendly. This is why I decided to create a chinsuko recipe that uses vegetable shortening in place of lard for those who are vegan. This is the recipe for 塩ちんすこう (salt chinsuko) which is sweet but salty at the same time. You can omit salt if you are not a big fan of salty-sweet flavour but I really recommend making it with salt. They are so addictive!

What is Chinsuko?

Chinsuko is a traditional Okinawan shortbread cookie usually made with flour, lard, and raw cane sugar. Okinawa is now a part of Japan but it used to be an independent country until 1879. Okinawa was called “Ryukyu” at that time and Chinsuko was invented through a strong relationship with China rather than Japan. The cookies were made for noble people as sugar was very expensive in Ryuku in those days. They are short, crumbly in texture, and has a rich flavour from lard.

Ingredients You will Need

Cake flour – Plain flour works too but cake flour makes chinsuko more short and light.

Vegetable shortening – This is the vegan substitute for lard which is used in traditional chinsuko in Okinawa prefacture.

Raw cane sugar – You need to use raw cane sugar in chinsuko!

Salt – Sea salt is the best for chinsuko because it enhances much more flavour.

Step by Step Guide

1 Cream sugar and vegetable shortening in a bowl for a minute. You don’t need to whip up the mixture.

2 Add the flour to the sugar and shortening mixture, then knead in the bowl for a couple of minutes. The dough might look too dry initially, but it will come together eventually.

3 Divide the dough into 20 pieces, put a piece in your hand one at a time, and shape it by making a fist like in the photos below.

4 Place all the chinsuko onto a baking tray lined with a piece of parchment paper or a silicone mat. Chill them in the fridge for 15mins. Preheat your oven to 170C(338F).

5 Take your chinsuko out of the fridge and bake them in the oven for about 15mins or until golden brown. Make sure to leave some space between them as they spread quite a bit. Having some cracks on the surface is totally normal.

6 Once your chinsuko are out of the oven, cool them on the tray for a while as they are fragile when they’re hot. Enjoy your freshly baked chinsuko!

Q & A

Can I use oil instead of shortening?

Yes, you can! Just use the same amount of oil for your chinsuko. Coconut oil would be great but any oil is fine.

Can I freeze the dough?

You can freeze the dough before shaping perfectly for up to 1 month. Thaw it in the fridge or at room temperature to shape and bake them.

How long does chinsuko last?

Chinsuko normally lasts for about 3-4 days in an airtight container at room temperature.

More Japanese Baked Goods to Enjoy

Matcha Pound Cake

Vegan Tangzhong Anpan (Japanese Red Bean Buns)