Sweet Sangtu-gwaja (Traditional Korean Knot Cookies): Homemade Delights for Your Neighbors
Mastering Sangtu-gwaja: A Step-by-Step Home Baking Guide
Having recently moved to a rural village and built a house, I wanted to express my gratitude and apology to my neighbors for any disturbance caused during the construction. I decided to make these Sangtu-gwaja (knot cookies) as a sweet token of appreciation. These cookies are not only beautiful but also offer a delightful contrast of a crispy exterior and a soft, melt-in-your-mouth interior.
Sangtu-gwaja Main Ingredients
- 1kg White Bean Paste (Baek-anggeum)
- 200g Almond Flour
- 2 Egg Yolks
- 4 Tbsp Milk
Cooking Instructions
Step 1
Begin by lightly breaking up the 1kg of white bean paste in a large bowl to ensure it’s smooth. Add the 2 egg yolks and mix thoroughly until well combined and there are no lumps. A smooth base is key to perfect cookies!
Step 2
Once the egg yolks are incorporated, sift in the 200g of almond flour. Sifting prevents lumps and contributes to a finer, more delicate texture. Use a spatula or scraper to mix until no dry flour remains, ensuring everything is evenly distributed.
Step 3
After mixing in the almond flour, gradually add the 4 Tbsp of milk, mixing as you go to achieve the right consistency. The dough should be firm enough to hold its shape when piped but soft enough to squeeze easily from a piping bag. It shouldn’t be too wet or too stiff.
Step 4
If you wish to add color, prepare your desired food coloring. Take a portion of the dough, add a small amount of coloring, and mix until the color is uniform. Once the dough is colored, carefully transfer it into a piping bag fitted with your chosen decorative tip (mould).
Step 5
Now it’s time to pipe the cookies! Line a baking sheet with parchment paper. Using the piping bag, pipe the dough onto the parchment paper in your desired shapes. You can create simple swirls, rosettes, or any design you fancy. Be sure to leave some space between each cookie, as they might expand slightly while baking.
Step 6
Preheat your oven to 170°C (340°F). Bake the piped cookies for about 15 minutes. Around the 10-minute mark, if you notice the tops browning too quickly, you can gently place a sheet of parchment paper over the cookies. This will help prevent them from over-browning and keep the tops a lovely color. Once baked to a light golden brown, remove them from the oven and let them cool slightly.
Step 7
Your beautiful and delicious Sangtu-gwaja are ready! Enjoy them with a warm cup of tea or coffee, or share them as a thoughtful homemade gift. These delightful cookies are sure to bring smiles to everyone who receives them.
