Karinto (Traditional Japanese Cookies)
These cookies have perfect crispness from deep-frying and natural sweetness from brown sugar. Deep-frying gives the cookies texture and flavour that baking cannot, so please do not bake them in the oven.
Equipment
- 1 bowl
- 1 Pot or Frying pan
- 1 Rolling Pin
- 1 Frying pan
- 1 Spatula or a Wooden spoon
Ingredients
For the dough
- 200 g Plain flour
- 2 tsp Baking powder
- 20 g Brown sugar
- 1 pinch Salt
- 100 ml Water
- some Oil
For the Syrup
- 100 g Brown sugar
- 100 g Water
Instructions
For the Dough
- In a bowl, put all ingredients for the dough and mix well. Pour the water and knead to form a dough. Cover it with cling film and chill it for 30 minutes.
- Transfer the dough to the floured surface and roll it with a rolling pin to 3 milimeter thick.
- Cut the dough in half lengthwise and cut each dough into pieces like in the photo below.
- Heat enough oil for deep-frying to 160C (320F) in a pot or a frying pan. Fry your dough pieces for about 5 minutes. Once they are fried, transfer them onto a wire rack.
- Line a tray with a piece of parchment paper and set it aside while you make syrup.
For the Syrup
- Mix all ingredients in a frying pan, heat the mixture until you can draw a line with a spatula or a wooden spoon.
- Add the fried dough pieces into the pan and stir until all pieces have been thoroughly coated with the sugar syrup. Spread them onto the lined tray and let them cool for at least 10 minutes.
Notes
- Homemade krinto can be stored in an airtight container for about 2 weeks.
- You can freeze the dough pieces before frying. fry the frozen dough without thawing them.
- If you want to bake your Karinto rather than fry them, you can although their texture and flavour would be different from the ones deep-fried.