Rice Flour Raisin Cookies
米粉レーズンクッキー
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little square cookies are made with rice flour instead of wheat flour, with potato starch for a light, crisp bite and plumped raisins for natural sweetness. They are made without egg, milk, or wheat. The dough comes together in one bowl with no eggs to crack and no butter to soften, so it is a lovely one to make alongside small helpers. Soaking the raisins first keeps them soft and juicy after baking, which makes them easier for little ones to chew.
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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
- 23.4 grice flour
- 3 graisins
Seasonings
- 9.3 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.
- 0.9 gbaking powder
- 7.5 gsugar
- 7.5 gvegetable oil
- 9 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
About the Japanese ingredients in this recipe
- 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/
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Soak the raisins in lukewarm water to soften them, then chop them coarsely.
- 2
In a bowl, combine the rice flour, potato starch, baking powder and sugar and mix well.
- 3
Add the vegetable oil, soy milk and the chopped raisins from step 1 and mix. Bring the dough together into one mass with your hands.
- 4
Cut the dough into squares with a knife and arrange them on a baking sheet lined with parchment paper. Bake in an oven preheated to 170°C (340°F) for about 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 228 kcal | 456 kcal | 228 kcal |
| Protein | 1.8 g | 3.6 g | 1.8 g |
| Fat | 8 g | 15.9 g | 8 g |
| Carbohydrates | 37.5 g | 75 g | 37.5 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 28.5 mg | 57 mg | 28.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 85.5 mg | 171 mg | 85.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 228 kcal | 1.8 g | 8 g | 37.5 g | 0.5 g | 0.2 g | 28.5 mg | 0.2 mg | 85.5 mg |
| 1 adult serving | 456 kcal | 3.6 g | 15.9 g | 75 g | 0.9 g | 0.3 g | 57 mg | 0.3 mg | 171 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.
