Korean Dessert Bars / Cookies Recipe

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Korean Dessert Bars / Cookies

From Dorothy McNett's recipes at www.dorothymcnett.com.

1/2 cup sesame seeds (white, black or brown or a combination of colors)
1/2 cup raw sugar
1/2 cup corn syrup
1/2 teaspoon water
1 tablespoon sesame oil
1 cup puffed rice cereal
2 tablespoons pine nuts
3 tablespoons raisins, coarsely chopped (or currants)

Place sesame seeds in a fine mesh strainer and wash and drain them. Carefully toast them in a skillet, stirring over medium heat until browned and nice and fragrant. Set aside. Line a baking sheet with parchment paper or a silicone mat and brush with the sesame oil. Set aside. In a heavy bottomed sauce pan heat the sugar, corn syrup and water. Bring to a boil, reduce to simmer and cook and stir until it caramelizes and coats the back of a spoon, usually just a few minutes. Add the sesame seeds, puffed rice, pine nuts, and raisins to make a soft dough. Spread onto the baking sheet to a thickness of about 1/4 inch. When it has cooled and hardened, cut into serving pieces, usually into bars about 1 inch wide and 4 inches long or so. Serve!!

Recipe created 2017-06-26.

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