Are you a fan of Legend of Zelda? Or do you know a fan? Are you up for a little bit of a challenge? Then you or they might enjoy these triforce sand roll cookies.
This is one of my many recipes that have also been shared on AVO Magazine. Find more Japan related recipes, reviews, interviews and much more on their website.
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
What you'll need
- 1 Batch of Sand Cookie Dough
- Yellow Food Colouring, gel or powder
- Egg Wash: 1 egg white* mixed with 1 teaspoon of water
- Optional: Black Food Colouring, gel or powder
- Optional: Yellow Nonpareil Sprinkles**
*Make sure these ingredients are at room temperature.
**You’ll need at least 50 grams.
What you'll need
- Plastic Wrap
- Small Pastry Brush
- Fondant Ball Tool*
- Small Triangular Cookie Cutter**
- Stack of Paper or a Rolling Pin Ring of 1,5 centimetres thick***
- Optional: Bowl or Dish****
*Or something similar to remove the cookie dough from the cookie cutter.
**It needs to be almost or entirely equilateral. The cookie cutter I used was 1,9 centimetres high. You measure the height by measuring from the top straight down to the base. Make sure your smaller triangle fits inside the bigger one without entirely touching the sides of it, so your cookies won't break too easily.
***Your cookie cutter needs to be at least this thick as well, if it's not make the pile slightly less thick than your cookie cutter.
****Slightly bigger than your cookie dough roll turns out to be.
You'll also need the tools used in this recipe.
- Prepare the dough as described in this recipe.
- Divide the dough into two equal pieces. Colour one yellow and the other half you can either leave uncoloured or colour black. Colour the dough by kneading in as much food colouring as needed to achieve the shade of the colour you want.
- Shape the doughs into rectangles or balls, whichever you prefer, and wrap them in some plastic wrap.
- Refrigerate the cookie dough for an hour.
- Place your cooled cookie dough on a baking mat and roll it out to about 1,5 centimetres thick.
NOTE: Use a stack of paper or a rolling pin ring of 1,5 centimetres thick. Place plastic wrap on top of the dough to roll it out or use a little bit of flour so the dough won't stick to your rolling pin.
- Cut out the triangles from the yellow dough and remove them from the cutter by gently pushing them out with the fondant ball tool or other similar tool.
- Repeat steps 5 through 8 with the leftover yellow dough.
- Divide the triangles into three portions. Glue the triangles of each portion together with some eggwash, so you have three rows, and put them in the refrigerator.
NOTE: Make sure each yellow row has the same amount of triangles, so they are all the same size.
- Now roll out the uncoloured or black dough to about 1,5 centimetres thick, use the same method as before.
- Cut as many uncoloured or black triangles as there are in ONE row of yellow triangles.
- Shape the leftover uncoloured or black dough into a rectangle or ball, whichever you prefer, and wrap it with plastic wrap. Glue the other yellow rows of cookie dough to the uncoloured or black triangles as well.
- Take the yellow rows out of the refrigerator and glue the uncoloured or black triangles onto one of the rows, using eggwash.
NOTE: If you're not sure what the triforce looks like you should look up a picture to make sure you get the right shape.
- Wrap the triforce dough in plastic wrap and put it in the freezer, for about 10 minutes. Don't take it out until it has become hard.
- Place the leftover uncoloured or black dough around the triforce dough to create a cylinder. Roll the dough over your work surface, on the baking mat, to smooth it out.
- Optional: Brush eggwash onto the sides of the dough and place it into the bowl with yellow nonpareil sprinkles.
- Wrap the dough in plastic wrap and refrigerate it for an hour.
- While you wait preheat your oven to 180 degrees Celsius.
- Cut the cookies from the dough roll, about 3 millimetres thick each, and place them on a baking tray lined with baking paper, then cut out the smaller ones and remove them.
- Place the tray in the oven and bake the cookies for about 10 minutes at 180 degrees Celsius.
NOTE: Once they're done the bottom will be slightly browned.
- Let them cool completely before handling, or they'll crumble.