Dubai Chewy Cookie | Why Everyone in Korea Is Obsessed

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be more economical.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds are a nut-free alternative and often more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is usually cheaper.

Preheat the oven to 350°F.

Bake salted shelled pistachios for about 8 to 12 minutes until cooled.

Prepare 500 g of kaday by drizzling with melted butter.

Bake kaday at 350°F for about 10 to 20 minutes, stirring halfway until golden brown.

Use a food processor to make pistachio paste, adding a little olive oil for consistency.

Transfer pistachio paste to a clean bowl and set aside.

Check kaday for a golden brown color and transfer to a large mixing bowl.

Add half of the pistachio paste and melted white chocolate to the kaday and mix well.

Add the remaining pistachio paste and storebought pistachio cream to the mixture and mix until combined.

Divide the mixture into balls using an ice cream scoop, aiming for around 45 grams each.

Store the balls in the refrigerator for a few minutes to firm up, covering them with plastic wrap.

Melt butter in a pan over low heat, then add marshmallows and melt until almost fully melted, keeping some texture.

Turn off the heat and add sifted milk powder and unsweetened cocoa powder, mixing off heat until fully melted.

Transfer the mixture to oiled parchment paper and let it cool until warm to the touch and no longer sticky.

Oil your gloves and cut the mixture into pieces for the kadif dumpling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens