benchmark TOKYOのために、神戸のブーランジェリーBienvenueの大下尚志シェフと試作をくり返して完成した塩クッキー。国産小麦使用。淡路島の自凝雫塩（おのころしずくしお）使用。塩加減は季節ごとに調整。塩加減に合う食感にするため、小麦も季節ごとにセレクト。

Salted cookies were created for benchmark TOKYO after repeated prototyping with Chef Hisashi Oshita of Kobe's Boulangerie Bienvenue. The cookies are made with not only domestic wheat, but also Awaji Island's Onokoroshizuku salt, and the amount of salt is adjusted seasonally. Wheat is also selected seasonally in order to match the texture of the cookies with the amount of salt.