Korean Chinese Spicy Pepper Cookies

Ingredients

In this adaptation, the traditional Croatian Paprenjaci are transformed into Korean Chinese Spicy Pepper Cookies by incorporating the bold and vibrant flavors of Korean Chinese cuisine. The original recipe's spices are replaced with Korean chili powder, garlic, and ginger, giving the cookies a fiery kick. Additionally, the cookies are shaped into round discs, symbolizing good luck in Korean Chinese culture. We alse have the original recipe for Paprenjaci, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1 tablespoon Korean chili powder 1 tablespoon Korean chili powder
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground star anise 1/4 teaspoon ground star anise
• 1/4 teaspoon ground fennel seeds 1/4 teaspoon ground fennel seeds
• 1/4 teaspoon ground Sichuan peppercorns 1/4 teaspoon ground Sichuan peppercorns

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.3g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the flour, sugar, Korean chili powder, minced garlic, grated ginger, baking soda, salt, black pepper, cinnamon, cloves, nutmeg, cardamom, star anise, fennel seeds, and Sichuan peppercorns.
3. 3.
   In a separate bowl, whisk together the vegetable oil and honey until well combined.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. 5.
   Roll the dough into small balls and flatten them into round discs.
6. 6.
   Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
7. 7.
   Remove from the oven and let the cookies cool completely before serving.

Treat your ingredients with care...

• Korean chili powder — Adjust the amount according to your spice preference. Increase or decrease the quantity to make the cookies milder or spicier.
• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes before grinding them. This will enhance their flavor.

Tips & Tricks

• For a milder version, reduce the amount of Korean chili powder.
• Add a touch of sesame oil to the dough for an extra Korean Chinese flavor.
• Experiment with different shapes and sizes for a fun twist on the traditional round cookies.
• Store the cookies in an airtight container to maintain their crispness.
• Serve these cookies as a unique dessert at Korean Chinese-themed parties or gatherings.

Serving advice

Serve Korean Chinese Spicy Pepper Cookies as a delightful dessert alongside a cup of green tea or Korean rice wine. They can also be enjoyed as a snack on their own.

Presentation advice

Arrange the cookies on a decorative plate or tray, and sprinkle a pinch of Korean chili powder on top for an added pop of color. Garnish with a few fresh mint leaves for a refreshing touch.