Korean Tea Cookies (Dasik) Recipe To Try At Home

If you have a sweet tooth and are a Korean fan, then this article is for you! Find here the recipe for traditional Korean tea cookies (Dasik) made with all-natural ingredients like grains, beans, sesame seeds, chestnuts, pine pollen, and many other ingredients. These are finely ground, mixed with honey, and pressed in a wooden mould into small cookies. These cookies are also engraved with images of flowers, birds, fish, geometric patterns or even words which are embossed from the mould. It is believed that all these images symbolise wishes for good luck, long life, beauty, happiness, or health. Let us now jump to the recipe for Korean tea cookies without any further ado.

Ingredients For Korean Tea Cookies (Dasik)

Credits: Wikipedia

• 1 cup sesame seeds, roasted, (110 g / 4 oz) or 1/2 cup sesame seed powder (white or black sesame seeds)
• 1⁄8 tsp. sea salt, or more to taste

For Honey Syrup:

• 1⁄2 cup rice syrup, ( jocheong)
• 3⁄4 cup honey
• 1⁄2 cup sugar, (7 oz / 100 g)
• 2 tbsp. water

Korean Tea Cookies Recipe

Credits: News24

1. Heat a pan over medium heat and cook the sesame seeds for 3-5 minutes, stirring frequently to prevent burning. In a separate pot, combine sugar and water over medium heat, stirring until the sugar dissolves. Once the sugar has melted, add in honey and rice syrup, whisking until well combined.
2. Increase the heat to medium-high and stir frequently, bringing the mixture to a boil. Remove from heat immediately and let it cool slightly. Be careful not to overcook. Next, transfer the sesame seeds to a blender and grind them into a fine paste, ensuring a smooth consistency.
3. In a bowl, combine half a cup of sesame seed powder with 1 tablespoon + 1 teaspoon of the honey syrup. Sprinkle a pinch of sea salt on top. Mix the ingredients together until they form a cohesive mixture, resembling the consistency of play-doh - slightly lumpy, yet holding its shape when moulded.
4. Take a small portion of the dough and shape it into a ball. Elevate the mould by inserting the bar, creating space to press the dough into the mould. Gently press the ball of dough into each mould, ensuring it fills the cavity to the top and is level with the frame, creating a smooth and even surface.
5. With the moulds filled, remove the spacer and gently press the upper frame downwards. This will cause the cookies to protrude from the mould, allowing them to be carefully ejected. They can now be gently lifted out of the mould, releasing them from their shape.

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