Furikake Animal Crackers

I finally made Sheldon Simeon's Furikake Animal Crackers from his Ohana Style cookbook tour when he rolled into Austin. I had to tweak it since I didn't have agave but did have maple syrup and added extra cookies. I love how they go from soft to crunchy as they cool, and I didn’t mind the softness fresh out of the oven—I was too excited to taste them. I used wasabi and ebi furikake from our Japan trip last year for a delicious savory kick. It's also fun to have the cookies almost look like his, I may have added EXTRA furikake.

Ingredients

  • ¼ C butter
  • ¼ C sugar
  • 1 T shoyu
  • ¼ C maple syrup
  • ¼ C olive oil
  • 16 oz animal crackers
  • ½ C furikake

Directions

  1. Heat oven to 250 F 
  2. Melt butter in sauce pan.
  3. Add sugar and shoyu.
  4. Mix until sugar is dissolved and remove from heat.
  5. Add maple syrup and shoyu, mix well.
  6. Place animal crackers in a large bowl and pour syrup over crackers.
  7. Use a spatula to gently toss together.
  8. Place cookies evenly on a silicone lined cookie sheet.
  9. Toss every 15 minutes to prevent cookies sticking together for an hour.
  10. It comes out wet at the end of an hour, it hardens as it cools.