Matdongsan (Korean Crunchy Peanut Cookies)

Tested Recipe with Slight Adjustment Adapted from www.maangchi.com

 

 

Ingredients: (makes about 340g of cookies)

1 egg

¼ cup caster sugar

¼ tsp salt

1 tbsp cooking oil

1 tsp pure vanilla extract

1 cup all-purpose flour

½ tsp baking powder

¼ cup roasted peanuts (coarsely chopped)

Adequate cooking oil for deep-frying

Syrup:

¼ cup rice syrup

2 tbsp caster sugar

2 tbsp water

Preparation Instructions:

  1. Make the dough:
  • Crack 1 egg into a bowl. Add ¼ cup of caster sugar, ¼ tsp of salt, 1 tbsp of cooking oil and 1tsp of pure vanilla extract. Mix well with a spoon.
  • Add the all-purpose flour and baking powder and knead for 1 minute until the dough is smooth.
  • Place the dough in a plastic container and keep in the fridge for 30 minutes.
  1. Make the syrup:
  • Put ¼ cup of rice syrup, 2 tbsp of caster sugar and 2 tbsp of water in a small sauce pan.
  • Boil over medium low heat for 10 minutes until bubbling and the color of the syrup changes to a light brown. Be sure not to stir it, just swirl the syrup around by tilting the pan. Remove from the heat and set aside.
  1. Form & fry the cookies:
  • Apply your palm with some cooking oil. Take some dough and roll it out into a long, ¼ inch thick rope. Cut it into 2-inch pieces. Repeat the process until all the dough has been used up.
  • Heat up the cooking oil in a skillet until the temperature reaches about 180C.
  • Fry the cookie dough over medium heat for about 5 minutes, until they turn a light golden brown and get crunchy. Strain the cookies and fry the second batch.
  1. Bake the cookies:
  • Preheat the oven to 200C.
  • Place the fried cookies in a lined baking sheet and bake them for 8 minutes or until they are golden brown and very crunchy.
  1. Put it together:
  • Reheat the syrup.
  • Heat up a skillet over medium heat and add the baked cookies, coarsely chopped roasted peanuts and the hot syrup. Mix it well with a wooden spoon.
  • Put the sticky cookies on a baking sheet lined with parchment paper. Let them cool for a couple of minutes, then separate them by hand or a spoon so they don’t stick together.
  1. Serve:
  • Serve as snack or dessert.
  • Keep any leftovers in an airtight container or plastic bag and freeze for up to 1 month.
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