Gluten-Free Beni-Imo Cookie Sando

Gluten-Free Beni-Imo Cookie Sando

This cookie sandwich is a must-try for cookie lovers, combining beni-imo with gluten-free cookies made with rice flour and butter. The inside of the cookie sandwich is made with a not-too-sweet bean paste and butter, creating a flavor you will never get tired of. The bean paste butter melts smoothly in your mouth and pairs perfectly with beni-imo.

Servings: 6

Ingredients:

Cookie Dough

•  60g  Unsalted Butter

•  30g Beet Sugar 

• 1 Egg Yolk

• 100g Rice Flour

•  30g Beni-Imo Powder

Filling

• 100g White Bean Paste

• 40g Unsalted Butter

Instructions:

1. If the unsalted butter is cold, let it come to room temperature to soften.

2. Add the rice flour and beni-imo powder to a bowl and mix with a spatula until the flour and butter are uniformly mixed. Then knead with your hands to combine the dough.

3. Wrap the dough in a plastic wrap and roll it out to about 5mm thick. Let it rest in a refrigerator for 30-40 minutes.

4. Cut out the shapes, place the dough on a baking tray lined with parchment paper, and bake in an oven at 320°F (160℃) for about 15-20 minutes.

5. Put the amount of white bean paste you need into a bowl and leave it at room temperature then mix in the unsalted butter. Mix well to taste a smooth texture.
   
   

6. Roll the bean paste butter into cookie-sized balls and sandwich them between the cookies. Remove any excess bean paste with a spatula to make a clean surface and enjoy the beni-imo cookie sando!

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