Actually quite a nice, inconspicuous 干菓子 of which I know too few anyway. It's a bit rustic, but quite suitable for fall.

• 35 gr cane sugar
• 10 gr butter, warm
• 18 gr egg
• ¼ tsp baking soda in about just as much water

➡️ Mix first 3, then add soda. Then sift in:

• 30 gr buckwheat flour
• 25 gr rice flour (I used 上新粉 and that was fine)
• 1 gr baking powder

Also add, before mixing well and covering with plastic wrap and resting for 30' in the fridge.

• 11 gr ground white sesame (easy to do in the すり鉢)

After this, use 1:1 buckwheat to rice flour to handle the dough. Make into 3 gr shapes. I found it best to roll the dough 5' thick and cut gourd shapes. Bake at 230° for 10' (non-convection! I almost burnt mine on the first try!)