Brown Sugar Kiffern

Directions

1. 1
   Return the butter to room temperature.
2. 2
   Sift the cake flour and cornstarch together.
3. 3
   Cream the butter, sift in the brown sugar and almond powder in that order, and mix after each addition.
4. 4
   Add in the cake flour and cornstarch, and mix with a spatula.
5. 5
   Wrap the dough flat in a plastic wrap, and let sit in the fridge for at least 30 minutes.
6. 6
   Preheat the oven to 160C.
7. 7
   Divide the dough into 16 equal portions, roll each up into about a 6 cm cylinder and bend into a U shape.
8. 8
   Line them up on a cookie sheet covered with parchment paper.
9. 9
   Bake in the oven at 160C for about 15~18 minutes.
10. 10
    After baking, let cool on a cake rack.
11. 11
    After they have cooled, coat in brown sugar or kinako, to your preference.
12. 12
    (I coated the one in front in brown sugar, and the back in kinako.)