This is a recipe video for a surprisingly crisp and crumbly shortbread made with rice flour and kinako (roasted soybean flour). Cream unsalted butter, add brown sugar and sea salt and mix, then add rice flour and kinako and mix. Bring the dough together with a small amount of milk, roll it out with a rolling pin and shape it into a rectangle, cut it into 6cm x 2cm pieces and make holes with a bamboo skewer. Bake in a preheated oven at 170℃ for 16 minutes, let it cool on the baking sheet after baking, then transfer to a wire rack to cool completely. It's easy to make with just a few ingredients, so it's recommended for beginners in baking. This baked good has a gentle flavor and is perfect as an accompaniment to your home cafe or as a small gift. The fragrant aroma of kinako spreads in your mouth, and you can enjoy the melt-in-your-mouth texture.