"Kumahiko" Bear Icebox Cookie
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"Kumahiko" Bear Icebox Cookie

I wanted to make cute cookies without drawing the face in chocolate or icing after baking.
I thought it would work if I used sesame seeds for Kumahiko.

Every time when you form the shapes, keep the dough in the freezer until you are ready to use it. Then it will be easier to work with!
However, please be careful not to leave the dough in the freezer for too long, otherwise it breaks easily when you slice it. After 20 minutes in the freezer, move the dough to the fridge. For about 30 cookies. Recipe by En93

cookpad.japan

Ingredients

30 servings
  1. 170 grams Cake flour
  2. 70 grams Raw cane sugar
  3. 120 grams Unsalted butter
  4. 1 Egg yolk
  5. 1 tsp Cocoa powder (unsweetened)
  6. 1 pinch Salt
  7. 1 Black sesame seeds for eyes and nose

Method

  1. Change

    Bring the butter to room tempearture or microwave at 600 W for 30-40 seconds to soften. If you decide to use the microwave, please be careful not to melt it.

  2. Change

    Knead the butter until creamy.

  3. Change

    Add the raw cane sugar in 2-3 batches and stir well.

  4. Change

    Once the sugar has been incorporated, add the egg yolk. Mix some more.

  5. Change

    Mix it until it looks like this picture.

  6. Change

    Sift the flour into the bowl.

  7. Change

    Use a rubber spatula to combine by cutting into the dough.

  8. Change

    The mixture turns crumbly like this picture.

  9. Change

    Take 210 g of dough out and mix with cocoa powder using a cutting motion.

  10. Change

    Divide the cocoa dough into 3 portions: 1 big ball for the face and other 2 small balls for ears. And also divide the plain dough into 2 portions: 1 big ball for the edge of the cookies and 1 small ball for the nose.

  11. Change

    Roll the big cocoa ball for the face into a thick rolling pin-like shape. Roll the 2 small balls for ears into thin sticks.

  12. Change

    Shape the thick piece into an oval shape as kumahiko has a little bit of an oval-shaped face.

  13. Change

    Make grooves with a chopstick for ears.

  14. Change

    It should look like this picture.

  15. Change

    Now place the thin sticks into the grooves.

  16. Change

    The end looks like this. Wrap with parchment paper or plastic wrap and place in the freezer.

  17. Change

    Meanwhile, roll the plain small ball (for nose) into a thin stick. Wrap with parchment paper or plastic wrap and keep in the freezer.

  18. Change

    Roll out the plain big ball wide enough to wrap around the face.

  19. Change

    When you stretch the dough, try using parchment paper. Fold the paper into a rectangle with the dough inside and roll it out. It makes beautiful rectangle shape. NOTE: This picture shows cocoa dough, but you'll be rolling out the plain dough.

  20. Change

    Freeze for 5 minutes to make it easy to remove the parchment paper. Note: Apologies again for using cocoa dough for this picture.

  21. Change

    Roll it like this. Gently press the dough between the ears and around the cookie. Let it rest again in the freezer.

  22. Change

    After 20 minutes, take it out of the freezer and store in the fridge for 30 minutes. Slice into 4-5 mm thick cookies with knife.

  23. Change

    Take the thin stick for the nose out of the freezer and slice it very thinly. It should be easy to make thin slices since the dough is cold.

  24. Change

    Place the face cookies on a baking tray lined with parchment paper and begin preheating your oven to 180°C. Meanwhile, place the sliced nose cookies on the face.

  25. Change

    Use black sesame seeds for the nose and eyes. Dip the tip of a chopstick in a water and put the sesame seed on it. It will make them easier to work with.

  26. Change

    Please refer to Step 26 offor the sesame seed's decoration.

  27. Change

    Bake in the oven preheated to 180 °C for 17 minutes. Open the oven door after 7-8 minutes and cover with aluminium foil to avoid darkening the colors.

  28. Change

    Done! Please adjust the temperature and time depending on your oven.

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