Gangjeong Crunch Cookies (Korean Rice Flour Nut Cookies)
These cookies reimagine the crunch of traditional Korean gangjeong in a baked cookie format. Glutinous rice flour blended into the dough gives the cookies an airy, shatteringly crisp texture that crumbles the moment teeth break through. Rice syrup or honey serves as the binding sweetener, lending a mellow sweetness and a slight tackiness that anchors toppings of sesame seeds, sunflower seeds, or pumpkin seeds firmly to the surface. With each chew, the layered flavors of toasted grain and nuts unfold gradually. The cookies can be made with vegetable oil instead of butter for a lighter finish that lets the rice flour flavor come forward. The result bridges the gap between Korea's holiday confection tradition and the familiar portability of a cookie, offering a snack that is easy to share and keeps its crunch for days when stored in an airtight container.
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Instructions
- 1
Preheat oven to 175C and line a baking sheet with parchment.
- 2
Cream butter and brown sugar, then mix in honey and egg.
- 3
Sift flour, glutinous rice flour, baking soda, and salt into the dough.
- 4
Fold in puffed rice and sesame seeds, then chill for 15 minutes.
- 5
Scoop dough onto the tray with spacing and bake 12-14 minutes.
- 6
When edges turn golden, rest 5 minutes and transfer to a wire rack.
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