Ssuk Bam Crumble Bars (Mugwort Chestnut Bars)
A cookie-like base made with mugwort powder supports a layer of roasted chestnut pieces, all blanketed by a crumbly butter streusel and baked until golden. The mugwort infuses the entire bar with a subtle, herbal earthiness - green and faintly bitter, reminiscent of fresh spring grass - while the chestnuts lose moisture in the oven and concentrate into pockets of dense, natural sweetness. The bottom layer bakes firm and crisp, providing structural integrity, while the crumble on top breaks apart irregularly, delivering varying bursts of buttery crunch with every bite. Sugar and butter in the dough temper the mugwort's bitterness so it reads as aromatic depth rather than sharpness. Pairing these bars with warm green tea creates a resonance between the herbal notes, each reinforcing the other.
Adjust Servings
Instructions
- 1
Preheat the oven to 175C and line a 20cm square pan with parchment.
- 2
Cream butter and brown sugar, then mix in the egg until smooth.
- 3
Add cake flour, mugwort powder, and salt; fold to form a dough.
- 4
Press two-thirds of the dough into the pan, then spread mashed chestnuts mixed with milk.
- 5
Crumble the remaining dough evenly on top.
- 6
Bake for 30-35 minutes, cool completely, then cut into bars.
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