Gangjeong Crunch Cookies (Korean Rice Flour Nut Cookies)

Preheat the oven to 175C and line a baking sheet with parchment.

Sift together 170 g all-purpose flour, 40 g glutinous rice flour, 3 g baking soda, and 2 g salt so the dry mix is even and lump-free.

Beat 100 g softened unsalted butter with 90 g dark brown sugar until the mixture looks lighter and smooth.

Add 25 g honey and 1 egg, then mix just until combined so the batter stays emulsified and does not separate.

Add the sifted dry ingredients to the butter mixture and fold with a spatula, scraping the bottom of the bowl.

Stop as soon as no white flour streaks remain, because overmixing makes the cookies tougher and less delicate.

Fold in 45 g toasted puffed rice and 12 g sesame seeds at the end with a light hand.

Avoid crushing the puffed rice, then chill the dough for 15 minutes so it firms before the grains soften.

Scoop the dough by spoonfuls onto the prepared sheet, leaving generous space because the rice flour helps it spread thin.

Bake at 175C for 12-14 minutes, until the edges are brown and set while the centers still look slightly soft.

Let the cookies rest on the baking sheet for 5 minutes so they firm enough to move without breaking.

Transfer to a wire rack and cool 15 minutes fully; for extra crunch, dry-bake 3 more minutes at 160C.