Crispy and Sweet Sangtu-gwaja (Korean Traditional Cookie)
Easy Homemade Sangtu-gwaja Recipe
Make your own sweet and savory Sangtu-gwaja at home, a nostalgic Korean traditional cookie! Its delightful combination of a soft filling and a crispy texture makes it a perfect treat for kids’ snacks or with your afternoon coffee. Simple to make without special ingredients, anyone can try this recipe.
Dough Ingredients- Red bean paste (store-bought or homemade) 200g
- Butter 50g (softened at room temperature)
- Sugar 30g (adjust according to the sweetness of the red bean paste)
- 1 egg yolk
- 1 Tbsp milk
Cooking Instructions
Step 1
First, prepare the red bean paste, softened butter, sugar, and egg yolk. Place the red bean paste in a bowl and gently mash it until smooth. Add the softened butter and mix thoroughly. It’s important to use a spatula or whisk to ensure there are no lumps and the mixture is smooth.
Step 2
Add the sugar and stir again until the butter and red bean paste are well combined. You can adjust the amount of sugar based on the sweetness of your red bean paste. If you prefer a less sweet cookie, reduce the sugar amount.
Step 3
Add the egg yolk and mix well, making sure the mixture doesn’t separate. The egg yolk will add richness and a softer texture to the dough.
Step 4
Finally, add 1 tablespoon of milk and mix until all ingredients come together to form a cohesive dough. Check the consistency; the dough should not be too wet or too dry. If it’s too stiff, add a tiny bit more milk. If it’s too runny, add a little more red bean paste to achieve the right consistency.
Step 5
Transfer the finished dough into a piping bag fitted with a star tip. Line your baking sheet with a Teflon sheet or parchment paper, or lightly brush the bottom of the pan with melted butter. This prevents the cookies from sticking and ensures easy removal. Now, pipe the dough onto the prepared sheet in a ‘sangtu’ (traditional Korean topknot) shape, about 2-3 cm in size. Piping them in uniform sizes will help them bake evenly.
Step 6
You can pipe them closely together, leaving about 2cm space between each. Bake in a preheated oven at 180°C (350°F) for 15 to 18 minutes, or until the cookies are lightly golden brown. The baking time may vary depending on your oven, so keep an eye on the color. Once baked, let them cool completely on a wire rack for maximum crispiness. Enjoy your delicious homemade Sangtu-gwaja!
