Vegan Chinsuko (Okinawan Shortbread Cookies) ちんすこう
These traditional Okinawan shortbread cookies are so easy to make. They are sweet but salty and melt in your mouth!
Equipment
- 1 bowl
Ingredients
- 200 g Cake Flour or Plain Flour
- 100 g Vegetable Shortening or Vegan Butter
- 100 g Raw Cane Sugar
- 3/4-1 tsp Sea Salt
Instructions
- Cream sugar and vegetable shortening in a bowl for a minute. You don't need to whip up the mixture.
- 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.
- 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.
- 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)
- 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.
- 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!
Notes
- You can shape your chinsuko into whatever shape you like.
- If you want your chinsuko to keep its shape while baking as much as possible, chill the dough for 1-2 hours before baking.
- You can make chinsuko with oil if you want. Just use the same amount of oil instead of shortening.