Whisk 1 egg in a bowl. Add 70g canola oil, 80g brown sugar, and 70g milk. Mix well.

Sift 260g rice flour and 100g almond flour into the mixture.

Mix gently using a folding motion until combined.

Add 40g sesame seeds to the dough and knead until evenly distributed.

Place the dough in a plastic wrap and roll it out to 3–4mm thickness. Chill in the refrigerator for 30 minutes.

Cut the chilled dough into desired shapes. Use a knife for square shapes or cookie cutters for other designs.

Bake in a preheated oven at 180°C (356°F) for 10 minutes. Adjust time based on cookie color.