Korean · Dessert
Rice Flour Flower Cookies
A delicate Korean tea cookie made from rice flour and butter, rolled thin and cut into small flower shapes with a single pine nut pressed into the centre of each. Lightly sweetened with honey, these pale, crumbly cookies are a quiet counterpoint to the bold, intensely sweet hangwa they're often served alongside, built instead for pairing with tea.
$0
20 minsPrep
13 minsCook
53 minsTotal
MediumLevel
Nutrition per serving
211Calories
2.7gProtein
10.1gFat
27.6gCarbs
9.6gSugar
0.6gFiber
254mgSodium
68mgChol
5.2gSat Fat
40mgPotassium
11mgCalcium
0.7mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Lambic (Fruit)
local
Yuzu Citron Tea (Yuzu Cheong)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Sieve the rice flour, all-purpose flour and salt together into a bowl.
2
In a separate bowl, cream the softened butter with the sugar and honey until smooth and pale.
3
Add the beaten egg yolk to the butter mixture and mix until fully combined.
4
Fold the sieved flours into the wet mixture and bring together into a soft, smooth dough; do not overwork.
5
Wrap the dough and rest it in the fridge for 20 minutes to firm up.
6
Roll the dough out on a lightly floured surface to about 4mm thickness using a rolling pin.
7
Cut into small flower shapes using a flower-shaped cutter and transfer to a baking sheet lined with parchment.
8
Press a single pine nut gently into the centre of each flower cookie.
9
Bake at 160°C (320°F) for 12-14 minutes until the edges are just barely golden.
10
Transfer to a wire rack and cool completely before serving; the cookies firm up as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Rice Flour, sieved,
- 15g15g All Purpose Flour, sieved,
- 18g18g Butter, softened,
- 14g14g Sugar White, fine,
- 6g6g Honey,
- 9g9g Egg Yolk, lightly beaten,
- 4g4g Pine Nut, whole, for centres, garnish, 1
- 1g1g Salt,
