Maruboro Cookies
Maruboro cookies are native to the city of Saga, in Kyushu. As the story goes, they were created by a Dutch baker residing in Nagasaki in the 18th century. Since then, the recipe evolved to include eggs and honey - some versions use rice flour instead of what. They are now a nationally consumed cookie in Japan, commercially available usually individually wrapped.
The cookies, which do no have any fat, have a chewy, spongy texture closer to cake than a cookie. The flavor is mildly sweet, pleasant without being challenging. They are extremely quick to make, with everyday ingredients, so they seem like a good alternative when you want to bake but haven't bought anything in particular. They honey can be substituted with maple syrup, as in this recipe by the Embassy of Japan in Canada. You can use white instead of brown sugar.
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Maruboro Cookies
Ingredients
- 2 eggs
- 1 tsp baking soda
- 3 Tbsp honey
- 3/4 cup brown sugar
- 1 1/2 cups flour
Directions
Preheat oven to 375°F. Line two baking sheets with wax or paper.
In a medium bowl, whisk together the eggs, baking soda and honey until well combined. Whisk in the sugar. Add the flour and continue whisking until just combined.
Using a spoon, drop batter onto prepared baking sheet.
Bake for about 8 minutes, until softly brown. Let cool before serving.
Makes 18 to 24 cookies, depending on the size.
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Adapted from cookpad.japan's recipe at Cookpad
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