Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup dried persimmon, finely chopped
- 1 egg yolk
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolk and mix until well combined.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until a smooth dough forms.
6. Fold in the chopped dried persimmon.
7. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
8. Flatten each ball slightly with the back of a fork.
9. Bake for 15-20 minutes, or until the cookies are lightly golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 90
Total fat: 5g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 35mg
Total carbohydrates: 11g
Dietary fiber: 0g
Sugars: 6g
Protein: 1g
Substitutions for ingredients:
- Dried persimmon can be substituted with other dried fruits, such as raisins or cranberries.
- Butter can be substituted with margarine or vegetable shortening.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add a teaspoon of cinnamon or ginger for a spiced flavor.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
- Add chopped nuts, such as almonds or pecans, for added texture.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Use a cookie scoop to ensure even-sized cookies.
- Store the cookies in an airtight container to keep them fresh.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Garnish with a slice of dried persimmon or a sprinkle of chopped nuts.
Pairings:
Serve with a cup of hot tea or coffee for a cozy snack.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese platter for a more substantial snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the cookies are spreading too much during baking, refrigerate the dough for 30 minutes before baking.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food. Store the cookies in an airtight container to prevent contamination.
Food history:
Gotgam-Gwaja is a traditional Korean cookie made with dried persimmons, which were a popular snack in Korea during the winter months.
Flavor profiles:
These cookies have a sweet and slightly fruity flavor, with a soft and crumbly texture.
Serving suggestions:
Serve these cookies as a sweet treat with tea or coffee, or as a snack on their own.
Related Categories
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Region: Korean
Taste: Sweet, Nutty, Chewy, Caramelized