chinsuko--three times is a charm

Yesterday, I attempted to make "chinsuko", but failed and posted about it here. After failing, something inside me yearned to succeed--I think I am OCD(Obsessive Compulsive Disorder), so, I surfed the internet and found about 4 different recipes listing different amounts of the same ingredients and different temperatures to bake them at and at different amounts of times.

On my 2nd attempt: I came closer to the "chinsuko" taste that I know, but still no shape or flakiness....

Satoshi also tasted it, and said that it didn't have the flakiness of a "chinsuko"...they were quite hard.

The 3rd attempt proved to be a charm...success!

Here is the recipe: Makes 9 cookies
120 g flour (8.43T)
50g sugar (3.5 T)
50g lard (3.5T)
*If you can weigh out your ingredients it may be better than relying on my conversions

1. Cream the lard with the sugar using a hand-mixer--it may not get too fluffy, like with butter
2. Sift in all of the flour and mix with a wooden spoon, then use the hand-mixer to combine
3. The "dough" will be crumbs--this is okay.
4. Into a cupped palm, scoop in some of the "dough" and press it together, like the sushi chefs do with rice at the sushi bars, into little oblong cookies.
5. Bake at 150C (300F) for 30 minutes, then place under the broiler for 5 minutes to brown.
6. Enjoy!

NOTES: I used "wasanbonzato" which is a brown sugar that is used in Japanese confections. I think it is the same as the raw sugar found in the U.S., but not as fine or as brown.

I have LOTS of cookies to eat now...