Kinako Boro (Roasted Soybean Flour Cookies)
きな粉ボーロ · Kinako Boro
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Boro are small, crumbly Japanese cookies, and this preschool-kitchen version gets its gentle, nutty sweetness from kinako, the roasted soybean flour that is a familiar snack flavor for Japanese children. The dough comes together in one bowl with just five pantry ingredients and no egg, butter or milk, which makes it a handy treat for children with egg or dairy allergies. The cookies bake up lightly crisp on the outside and tender inside, and they are just the right size for small hands.
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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
- 27 gflour
- 10.8 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.
Seasonings
- 2.7 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 10.8 gsugar
- 18 gvegetable oil
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.
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Put the flour, kinako, potato starch and sugar in a bowl and whisk until there are no lumps.
- 2
Add the vegetable oil and mix it in.
- 3
Roll the dough into balls, flatten them slightly and place them on a baking sheet lined with parchment paper. Bake in an oven preheated to 170°C (340°F) for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 352.5 kcal | 705 kcal | 352.5 kcal |
| Protein | 6.1 g | 12.3 g | 6.1 g |
| Fat | 21.3 g | 42.6 g | 21.3 g |
| Carbohydrates | 36.5 g | 72.9 g | 36.5 g |
| Fiber | 2.7 g | 5.4 g | 2.7 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 27 mg | 54 mg | 27 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 247.5 mg | 495 mg | 247.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 352.5 kcal | 6.1 g | 21.3 g | 36.5 g | 2.7 g | 0 g | 27 mg | 1 mg | 247.5 mg |
| 1 adult serving | 705 kcal | 12.3 g | 42.6 g | 72.9 g | 5.4 g | 0 g | 54 mg | 2.1 mg | 495 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.
