Sweet & Nutty White Bean Paste Romias Cookies
Delicious Romias Cookies Made with White Bean Paste and Natural Powders
Introducing ‘Romias Cookies’, a delightful creation blending smooth white bean paste with subtle natural powders for a uniquely sweet and nutty flavor. These cookies boast a melt-in-your-mouth texture and a gentle sweetness, enhanced by a crunchy yet tender almond nougat center, making them a truly rich experience. They are perfect as a gift for special occasions or as an elegant tea-time treat with your favorite coffee or tea. Don’t forget to check the video for instructions on how to make the almond nougat, and consider using any leftover bean paste to create charming three-colored ‘Sangtu-gwa’ (traditional Korean cookies)!
Ingredients (Makes approx. 18-20 cookies)
- 30g unsalted butter, softened to room temperature
- 30g sugar
- 30g corn syrup
- 40g sliced almonds, toasted
- 500g smooth white bean paste
- 1 egg yolk
- 50g almond flour
- 30ml milk (add more as needed to adjust consistency)
- 5g pumpkin powder (adjust to taste)
- 5g purple sweet potato powder (adjust to taste)
- 5g matcha powder (adjust to taste)
Cooking Instructions
Step 1
First, take the unsalted butter out of the refrigerator and let it soften to room temperature. Place it in a bowl and gently mash it with a spatula until smooth. This ensures it mixes well with the sugar.
Step 2
Add the sugar and corn syrup to the softened butter. Cream them together using a whisk until the mixture becomes pale and fluffy, resembling a smooth cream. It’s important to cream until the sugar granules are dissolved.
Step 3
Add the egg yolk and quickly mix it into the butter mixture. Stir rapidly to prevent the mixture from separating. Ensure the yolk is well incorporated into the butter cream.
Step 4
Sift the almond flour into the bowl. Gently fold it into the mixture using a spatula until just combined. Avoid overmixing to keep the cookies tender.
Step 5
Add 30ml of milk to adjust the dough’s consistency. Mix gently until the dough is smooth. If the dough seems too stiff, gradually add a little more milk until it reaches a pipeable consistency, but not too runny.
Step 6
Divide the finished cookie dough into three equal portions in separate bowls. Each portion will be colored and flavored differently.
Step 7
Sift the natural powders (pumpkin, purple sweet potato, matcha) into each of the respective bowls. Gently fold the powders into the dough using a spatula until evenly distributed and the colors are vibrant. Be thorough to ensure even coloring.
Step 8
Prepare your baking sheets by lining them with silicone mats or parchment paper. Fill a piping bag with the dough and pipe your desired cookie shapes. Piping them in the characteristic Romias cookie shape will look lovely.
Step 9
Gently press the prepared almond nougat into the center of each piped cookie dough. This ensures the nougat is securely placed within the cookie.
Step 10
Bake in a preheated oven at 160°C (320°F) for 15 to 20 minutes. Baking time and temperature may vary depending on your oven, so keep an eye on the cookies and adjust as needed. They are ready when they are lightly golden brown.
