Make the injeolmi (Korean rice cake coated in roasted soybean flour) crumble ahead of time. Add the rest of the crumble ingredients to the room-temperature butter and rub everything together with your fingertips until it forms small crumbs.
Melt the butter completely.
In a medium bowl, combine the melted butter, sugars, and honey, and mix 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.
Sift together the all-purpose flour, mugwort powder, baking soda, cornstarch, and salt. Mugwort powder is very fibrous and doesn’t pass through a sieve easily, so it’s fine to add it unsifted.
Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Once no dry flour is visible, mix in the chopped peanuts.
Refrigerate the dough for 30 minutes to rest.
Divide the rested dough into 180–200g portions.
Top each one generously with the injeolmi crumble you made earlier.
Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
Mugwort Crumble Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 150g
- sugar 50g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 400g
- mugwort powder 100g
- baking soda 12g
- cornstarch 20g
- salt 4g
- chopped peanuts 30g
- unsalted butter 30g, at room temperature
- muscovado sugar 30g
- cake flour 10g
- roasted soybean powder (kinako) 10g
- salt a pinch
Instructions
1. Preheat the oven to 200°C.
2. Make the injeolmi (Korean rice cake coated in roasted soybean flour) crumble ahead of time. Add the rest of the crumble ingredients to the room-temperature butter and rub everything together with your fingertips until it forms small crumbs.
3. Melt the butter completely.
4. In a medium bowl, combine the melted butter, sugars, and honey, and mix until only about 50–60% of the sugar crystals have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Sift together the all-purpose flour, mugwort powder, baking soda, cornstarch, and salt. Mugwort powder is very fibrous and doesn't pass through a sieve easily, so it's fine to add it unsifted.
7. Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Once no dry flour is visible, mix in the chopped peanuts.
8. Refrigerate the dough for 30 minutes to rest.
9. Divide the rested dough into 180–200g portions.
10. Top each one generously with the injeolmi crumble you made earlier.
11. Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/mugwort-crumble-cookie/
Hong's Recipe