Korean Nut Sweet 2

Ingredients

• 200 gnuts — chopped
• 150 gsugar
• 100 gbutter
• 2eggs
• 100 gflour

Method

1. Start by taking the 100 g of butter out of the refrigerator and letting it come to room temperature. This will make it easier to cream with the sugar later. Also, bring the 2 eggs to room temperature by placing them in a bowl of warm water for about 5 minutes. This helps them incorporate better into the batter.
2. In a medium-sized mixing bowl, cream together the 150 g of sugar and the softened butter using a wooden spoon or an electric mixer. Mix until the mixture is light and fluffy, which indicates that the sugar has been well incorporated and the butter is aerated.
3. Crack the room temperature eggs into the butter and sugar mixture, one at a time, mixing well after each addition. This gradual incorporation helps maintain the emulsion and prevents the batter from curdling.
4. Gently fold in the 100 g of flour using a spatula. Be careful not to overmix; you want to combine until you no longer see streaks of flour. The batter should be smooth and slightly thick.
5. Preheat your oven to 180°C (350°F). While the oven is heating, line a baking dish with parchment paper. Spread the batter evenly into the prepared dish, smoothing the top with a spatula.
6. Sprinkle the 200 g of nuts evenly over the top of the batter. Press them gently into the batter so they adhere during baking.
7. Place the baking dish in the preheated oven and bake until the edges are golden brown and a toothpick inserted into the center comes out clean, indicating the batter is cooked through. This should result in a slightly crispy edge and a soft, chewy center.
8. Once baked, remove the dish from the oven and let it cool slightly on a wire rack. This cooling period allows the sweet to set and makes it easier to cut into pieces.
9. Cut the Korean Nut Sweet 2 into squares or desired shapes. Serve warm or at room temperature, allowing the flavors to meld and the texture to be enjoyed fully.