A cookie full of nutty flavor from roasted soybean flour (injeolmi powder, the coating of injeolmi, a Korean rice cake), scorched rice powder, and sweetened condensed milk
In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar crystals have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Add the sweetened condensed milk and mix lightly.
Sift together the all-purpose flour, roasted soybean flour (injeolmi powder), scorched rice powder, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the batter and fold them in with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
Rest the dough in the refrigerator for 30 minutes.
Divide the rested dough into 180–200g portions.
Lower the oven from 200°C to 185°C and bake for 10–13 minutes.
Dust the baked cookies with the remaining roasted soybean flour.
Injeolmi Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 200g
- sugar 50g
- honey 50g
- egg 130g
- vanilla extract 5g
- sweetened condensed milk 50g
- all-purpose flour 320g
- roasted soybean powder (kinako) 150g
- toasted scorched rice powder (nurungji) 30g
- baking soda 12g
- cornstarch 20g
- salt 3g
- roasted soybean powder (kinako) a little (for topping)
Instructions
1. Preheat the oven to 200°C.
2. Melt the butter completely.
3. In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar crystals have dissolved.
4. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
5. Add the sweetened condensed milk and mix lightly.
6. Sift together the all-purpose flour, roasted soybean flour (injeolmi powder), scorched rice powder, baking soda, cornstarch, and salt.
7. Add the sifted dry ingredients to the batter and fold them in with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
8. Rest the dough in the refrigerator for 30 minutes.
9. Divide the rested dough into 180–200g portions.
10. Lower the oven from 200°C to 185°C and bake for 10–13 minutes.
11. Dust the baked cookies with the remaining roasted soybean flour.
https://hong-recipe.pages.dev/en/recipes/injeolmi-cookie/
Hong's Recipe