Kinako Boro (Roasted Soybean Flour Cookies)
黄な粉ボーロ · Kinako Boro
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Boro are small, bite-sized Japanese cookies with a light, crumbly texture that dissolves easily in the mouth, which is why they are such a familiar first snack for little ones in Japan. This version adds kinako, roasted soybean flour, for a toasty, nutty flavor and a little extra protein. The dough comes together in one bowl with just a handful of pantry ingredients, and rolling it into little balls is a job children love to help with. Keep them small so they bake evenly and fit neatly into a toddler's hand.
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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.
Ingredients
- 19.5 gflour
- 6.6 gkinako (roasted soybean flour)A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
- 9 gegg
Seasonings
- 0.8 gbaking powder
- 9.9 gunsalted butter
- 9.9 gsugar
About the Japanese ingredients in this recipe
- kinako (roasted soybean flour) (きな粉)
- A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
Directions
- 1
Sift the flour, kinako, and baking powder together.
- 2
Beat the egg.
- 3
Beat the butter well until creamy, add the sugar and mix thoroughly, then mix in the egg. Add the sifted dry ingredients from step 1 and mix until combined.
- 4
Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Bake in a 170°C (340°F) oven for 15 to 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 220.5 kcal | 441 kcal | 220.5 kcal |
| Protein | 5.3 g | 10.5 g | 5.3 g |
| Fat | 11.1 g | 22.2 g | 11.1 g |
| Carbohydrates | 27.6 g | 55.2 g | 27.6 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 40.5 mg | 81 mg | 40.5 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 220.5 kcal | 5.3 g | 11.1 g | 27.6 g | 0.2 g | 40.5 mg | 0.8 mg |
| 1 adult serving | 441 kcal | 10.5 g | 22.2 g | 55.2 g | 0.3 g | 81 mg | 1.5 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.
