Korean · Dessert
Pine Nut Cookies (Jatssal Gangjeong-Style Jut Garu Biscuits)
A Korean teahouse biscuit built on the pairing of toasted pine nuts with a honey-butter shortbread base, lightly cut with rice flour for a sandier, more delicate crumb than a Western butter cookie. The dough is barely sweetened compared to Western cookies, letting the resinous, buttery flavour of the pine nuts lead.
$1
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
268Calories
3.8gProtein
16.4gFat
27.9gCarbs
11.5gSugar
0.9gFiber
172mgSodium
67mgChol
6.5gSat Fat
93mgPotassium
19mgCalcium
1.5mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pale Ale
local
Yujacha (Citron Tea)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter with brown sugar and honey until pale and smooth, about 2 minutes by hand.
2
Beat in the egg yolk until fully incorporated.
3
Sift the all-purpose flour, rice flour and salt together, then fold into the wet mixture until a soft dough just comes together.
4
Press the roughly chopped pine nuts into the dough, folding gently to distribute without crushing them further.
5
Divide the dough into 4 equal portions and flatten each into a disc about 1cm thick on a lined baking sheet, spacing well apart.
6
Press a few extra pine nut pieces onto the top of each disc for visible texture.
7
Bake at 160°C (320°F) for 13-15 minutes until the edges turn golden brown and the centres are just set.
8
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely and firm up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 10g10g Rice Flour
- 22g22g Butter, softened
- 16g16g Brown Sugar
- 8g8g Honey
- 8g8g Egg Yolk, lightly beaten
- 18g18g Pine Nut, roughly chopped
- 0.5g0.5g Salt
