Gochujang Cookies

Ingredients

Ingredients

• 1 tbsp soft butter
• 2 tbsp brown sugar
• 1 tbsp gochujang paste
• 160 g caster sugar
• 7 tbsp soft butter
• 1 tsp vanilla bean paste
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 egg
• 1 1/4 cups plain all purpose flour
• 1/2 tsp bicarb of soda

Instructions

1. In a small bowl mix together the tablespoon of butter, brown sugar and gochujang using a spatula until it forms a uniform textured paste. Cover and set aside.
2. In a larger bowl add the sugar, 7 tablespoons of butter, vanilla, salt and cinnamon and whisk together for 1 minute. Then add the egg and whisk this in until combined. In a jug or bowl whisk the flour and bicarb together. Then switching to a spatula, add this into the butter mixture to form a dough.
3. Take the gochujang butter mixture and place it in 4 dollops on four corners the dough (reserve 2 teaspoons of the gochujang butter mixture for later) and stir it in until you get a ribbon effect. It's important to not overstir, 3 or 4 folds is enough to get streaks and distribute it. Refrigerate the dough uncovered for 2 hours.
4. Preheat the oven to 350F fan forced and line 3 baking trays with parchment. Scoop out a small amount of dough (around a walnut size amount or 15g/0.5oz). Place four dough balls per tray as they spread quite a lot. If you don't get nice gochujang streaks on top just spread a streak of the reserved gochujang sauce on top with a knife or spatula. Bake for 12 minutes. Cool on the tray for 10 minutes to firm up and then enjoy!