Korean Tea Cookies (Dasik)

By Kimchimari · 60 min

Ingredients

Instructions

1. If the sesame seeds are not roasted, dry-roast them in a pan over medium heat for 3 to 5 minutes, stirring often so they do not burn.
2. Melt the sugar with the water in a pot over medium heat. Once the sugar has fully melted, add the honey and rice syrup. Raise the heat to medium-high, stir often and bring to a boil. Turn off the heat and let it cool. Do not overcook.
3. Grind the sesame seeds finely in a blender; the longer you blend, the finer the powder.
4. Put the sesame powder in a bowl and sprinkle the sea salt over it.
5. Add 1 Tbsp plus 1 tsp of the honey syrup to 1/2 cup of sesame powder and mix well. The dough should be lumpy and hold its shape when pressed in your hand, like play-dough.
6. Roll a little dough into a ball. Raise the mold by inserting the bar, then press the ball into each mold, filling it to the top so it is flush with the frame.
7. Once the molds are full, remove the spacer and push the upper frame down. The cookies will protrude from the mold, and you can gently lift each one out.

Summarized from Kimchimari's video. Watch it for the details.