Korean · Dessert
Korean Walnut Cookies (Hودu-gwaja Style Drop Cookies)
A small-batch version of the walnut-studded drop cookies found in Korean bakeries, built on a brown sugar and honey dough that turns deeply nutty and chewy-edged once baked. Toasted walnuts are folded through the batter and pressed on top for a cracked, rustic finish.
$1
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
230Calories
3.8gProtein
15gFat
21.1gCarbs
9.7gSugar
1.1gFiber
387mgSodium
66mgChol
5.2gSat Fat
82mgPotassium
27mgCalcium
1.2mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Belgian Witbier
local
Sikhye (Sweet Rice Drink)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Toast the chopped walnuts (22g) in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside to cool.
2
Preheat the oven to 170°C (340°F) and line a baking sheet.
3
Cream the softened butter (16g) and brown sugar (14g) together until smooth, then beat in the honey (6g), egg yolk (9g) and vanilla extract (2g).
4
Sift the flour (26g), baking soda and salt into the wet mixture and fold until just combined.
5
Fold in the cooled toasted walnuts, reserving a few pieces to press on top.
6
Divide the dough into 2 even mounds, place on the lined sheet with space to spread, and press a few reserved walnut pieces onto each.
7
Bake for 11-13 minutes until the edges are golden brown but the centres still look slightly soft.
8
Cool on the tray for 3 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Walnut, roughly chopped and toasted,
- 26g26g All Purpose Flour, sifted,
- 16g16g Butter, softened,
- 14g14g Brown Sugar,
- 6g6g Honey,
- 9g9g Egg Yolk, lightly beaten,
- 1g1g Baking Soda,
- 1g1g Salt,
- 2g2g Vanilla Extract,
