Spring Scenery Sakura Cookies. Celebrate spring and Sakura season in Japan with these buttery floral Sakura cookies. The perfect treat while viewing the blossoms and enjoying hanami! Finally, I finely chop the remaining flowers and add them to the cookie dough. Spring Scenery Sakura Cookies

You can have Spring Scenery Sakura Cookies using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Spring Scenery Sakura Cookies
  1. It’s 120 grams of Butter (unsalted).
  2. You need 60 grams of White sugar.
  3. Prepare 2 of Egg yolk.
  4. You need 180 grams of (A) Cake flour.
  5. Prepare 1/2 tsp of (A) Baking powder.
  6. You need 80 grams of Sakura an.
  7. You need 1 1/2 tsp of Cherry blossom powder.
  8. It’s 1 dash of Food colouring (red).
  9. It’s 1 of Egg white.
  10. Prepare 1 of Salt preserved sakura blossoms.

See more ideas about sakura, cherry blossom, pictures. After hanami, peruse the quaint stalls lining the precinct of the adjacent Kaiseizan Daijingu Shrine. In spring, sakura blooms around the two-kilometer periphery of the pond, creating a colorful scenery. The Shobara-Ueno Cherry Blossoms Festival is held every year in April, and the nighttime view of the red bridge on the pond and the illuminations make the yozakura look even more beautiful.

Spring Scenery Sakura Cookies instructions

  1. Let the butter soften at room temperature. Combine and sift the (A) ingredients..

  2. Add the white sugar to the butter and whisk until the mixture is fluffy. Add the egg yolks and mix..

  3. Add the (A) ingredients and mix in a cutting motion with a spatula. When the mixture is no longer floury, divide into two portions..

  4. Add the sakura an, sakura blossom powder and food coloring to half of the divided dough. Mix the ingredients by pressing into the dough with a spatula..

  5. When the dough comes together, form the sakura dough into a 3 cm diameter cylinder. Form the plain dough into a flat square tube..

  6. Wrap both of the doughs in plastic wrap and leave to rest in the refrigerator for about 2 hours..

  7. Roll out the plain dough into a rectangle and brush the egg white on top..

  8. Place the sakura dough on top and form a roll with the plain dough on the outside. Seal the ends of the roll by pressing down on the outside. Wrap the roll in plastic wrap and leave it to rest in the refrigerator for half a day..

  9. Soak the salt preserved sakura blossom in water for about 20 minutes to de-salt. Then pat dry with a paper towel. Cut the large flowers in half..

  10. Slice the dough into 7-8 mm and lay the de-salted sakura blossom on top. Line them up on a baking sheet and bake for 12-15 minutes in a 180℃ oven. Let cool..

  11. The salt preserved sakura blossom topping boosts the fragrance and saltiness of the sakura and makes the cookies even more delicious!.

Yoshino Park is located in northern Kagoshima city. The park's incredible spring vistas would surly amaze you. It is a large park featuring hundreds of sakura trees along with colorful flower gardens in the spring. The way it was designed is incredible and picturesque. Shinjuku Gyoen is one of the best spots for cherry blossoms in Tokyo.