Korean Yakgwa Cookies

Sweet yakgwa cookie sandwiches with BLiS fish sauce caramel

Steve Stallard

Founder

BLiS Gourmet

Ingredients for Korean Yakgwa Cookies

2 C All Purpose Flour
1 C Rice Flour
.25 C Canola Oil
.25 C Honey
.25 C Vodka
.33 C Water
3 Cups of Vegetable oil for frying
1 C Honey
.5 C Corn Syrup
.5 C Water

Ingredients for BLiS Fish Sauce Caramel Jam

250 g sugar
170 g honey
200 g heavy cream
40 g coconut oil
2 T fish sauce
zest of one lime

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Traditional Korean yakgwa cookies sandwiched with a unique BLiS fish sauce caramel and lime jam.

Begin by placing the sugar, honey, and .25 C water in a thick bottomed saucepan and place over medium heat.

Stir the sugar mixture over low heat with a heat proof spatula until the sugar dissolves, the turn the heat the medium high.

Cook the sugar mixture the 350, or until a dark golden brown color is achieved, then remove from the heat.

Using caution, add the heavy cream to the sugar mixture being careful to avoid the steam. Stir to combine.

Stir in the coconut oil, BLIS fish sauce, and the lime zest.

Allow to cool at room temperature (or if want to use it quicker throw her in the fridge!)

Taking two of your yakgwa, place a tablespoon sized dollop in the center of one of the cookies. Sandwich them together and coat the tops in sesame seeds.

Categories:

Sauces & Marinades