まっくろくろすけクッキーの作り方/ 卵不使用/makkurokurosuke cookie *STUDIO GHIBLI *ジブリパーク

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can lower costs.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be more nutritious.

white chocolate

🥗Healthier: yogurt chips

💰Cheaper: vanilla chips

Yogurt chips reduce sugar while maintaining sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Soften 60g of unsalted butter at room temperature and cream it (be careful not to overdo it as it will become hard).

Add 30g of powdered sugar and mix.

Sift in 100g of cake flour and 5g of black cocoa powder, then mix.

Once mixed to a certain extent, add 1 teaspoon of milk and mix further.

Add a few drops of vanilla oil and mix.

Once it forms a lump, wrap it in plastic wrap and chill in the refrigerator for over 1 hour.

Roll out to a thickness of 5mm.

Cut out shapes using a chrysanthemum-shaped cutter. Various sizes look cute.

Bake in a preheated oven at 170℃ for 16 minutes.

Once cooled, draw faces on the cookies. Use white chocolate in a piping bag (or white chocolate pen) to pipe circles for eyes. Once that dries, use dark chocolate in a piping bag (or dark chocolate pen) to pipe on top.

Finish by adding star-shaped sugar sprinkles to make them look like konpeito (Japanese sugar candy).

Cooking Techniques

Spice Level:

Dietary

Allergens