Kanabo Sesame Cookies (Ogre's Iron Club Cookies)
金棒ごまクッキー
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
In Japanese folklore, oni (ogres) carry a spiked iron club called a kanabo, and these crunchy black sesame sticks are our playful take on it - a favorite around Setsubun in early February, when the oni come out and children chase them away with beans. The dough comes together in one bowl with sugar, milk, oil and flour, so there is no butter to soften and no mixer to wash up. Black sesame gives the sticks a toasty, nutty flavor and a speckled look that makes kids giggle at their own little clubs. Roll, cut, bake, and let the ogre-fighting begin.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 8.7 gsugar
- 0.2 gsalt
- 4.7 gvegetable oil
- 2.1 gblack sesame seeds
Ingredients
- 7.2 gmilk
- 30 gflour
Directions
- 1
Put the sugar, salt, milk, and vegetable oil in a bowl and mix well.
- 2
Add the flour and black sesame seeds to the bowl and mix until no dry flour remains.
- 3
Roll the dough out to about 5 mm thick and cut it into sticks.
- 4
Line a baking sheet with parchment paper, arrange the sticks on it, and bake in a 170°C (340°F) oven for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 198 kcal | 396 kcal | 198 kcal |
| Protein | 3.2 g | 6.3 g | 3.2 g |
| Fat | 6.6 g | 13.2 g | 6.6 g |
| Carbohydrates | 34.7 g | 69.3 g | 34.7 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 39 mg | 78 mg | 39 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 198 kcal | 3.2 g | 6.6 g | 34.7 g | 0.2 g | 39 mg | 0.3 mg |
| 1 adult serving | 396 kcal | 6.3 g | 13.2 g | 69.3 g | 0.3 g | 78 mg | 0.6 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
