Crunchy Korean Peanut Cookies (Matdongsan)

Steps

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1. 1
   Combine one egg with quarter cup sugar, quarter teaspoon salt, one teaspoon vanilla extract, and one tablespoon cooking oil; mix together.
   ▶ ≈0:57
2. 2
   Add one cup all-purpose flour and half teaspoon baking powder; mix until you have a smooth dough.
   ▶ ≈1:50
3. 3
   Knead the dough by hand for about a minute until soft and pliable, wrap with plastic wrap, and refrigerate for 30 minutes.
   ▶ ≈2:36
4. 4
   Remove the chilled dough and roll out to about a quarter inch thick, then cut into roughly two-inch-long strips.
   ▶ ≈3:33
5. 5
   Heat oil to the right temperature (when small bubbles appear), add dough strips and fry, stirring occasionally until they float and turn light golden brown.
   ▶ ≈5:26
6. 6
   Prepare the syrup: combine quarter cup rice syrup or corn syrup, two tablespoons sugar, and two tablespoons water in a pan; heat gently without stirring until it bubbles and turns a deeper golden brown with a thread-like consistency.
   ▶ ≈7:21
7. 7
   Spread the fried cookies on a baking sheet and bake in a 400°F oven for about 8–10 minutes until very crispy.
   ▶ ≈8:27
8. 8
   Reheat the syrup until bubbly, stir in quarter cup roasted peanuts, then remove from heat and pour over the baked cookies; toss until well coated.
   ▶ ≈10:09
9. 9
   Spread the coated cookies on parchment paper and let cool for about a minute, then separate them with your fingers or a spoon before they completely set.
   ▶ ≈10:50