Korean Nut Pastry

Ingredients

• 250 gflour
• 150 gnuts — chopped
• 100 gbutter
• 100 gsugar
• 1egg

Method

1. Start by taking 100 g of butter out of the refrigerator and let it sit at room temperature until it becomes soft and pliable. This will make it easier to incorporate into the dough later. Also, crack 1 egg into a small bowl and allow it to come to room temperature, which helps it blend smoothly into the mixture.
2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Mix them together using a whisk or a fork to ensure even distribution of the sugar throughout the flour. This step is crucial for a uniform sweetness in the pastry.
3. Add the softened butter to the flour and sugar mixture. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This technique is important for creating a flaky texture in the pastry.
4. Beat the room temperature egg lightly with a fork, then add it to the flour-butter mixture. Gently mix until a dough begins to form. Be careful not to overwork the dough, as this can make the pastry tough.
5. Chop 150 g of nuts into small pieces, ensuring they are evenly sized for consistent texture in the pastry. Fold the nuts into the dough using a spatula or your hands, distributing them evenly throughout the mixture.
6. Preheat your oven to 180°C (350°F). Shape the dough into small, even-sized balls and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with the palm of your hand to form a disc shape.
7. Bake the pastries in the preheated oven until they turn a light golden brown and the nuts are toasted, which should emit a rich, nutty aroma. The pastries should feel firm to the touch but not hard.
8. Remove the pastries from the oven and let them cool on a wire rack. Serve them warm or at room temperature, allowing the flavors to develop fully and offering the best texture for sharing at the table.