Korean Dubai "Cookie" with Shredded Wheat
Korean Dubai "Cookie" with Shredded Wheat
Ingredients
For the Filling
- 2-3 shredded wheat, large biscuits
- 2 1/2 tablespoons butter
- 1/2 cup sweetened pistachio butter, enough to coat shredded wheat
For the Chocolate Coating
- 130 grams marshmallows
- 2 tablespoons cocoa powder, plus more for dusting
- 1 tablespoon milk powder
Other
- as needed cooking spray, for hands
Instructions
- 1
Break apart the shredded wheat biscuits with your hands into a bowl until they are finely shredded.
⏱️ 5 min
- 2
Melt 2 1/2 tablespoons of butter in a pan over medium heat.
⏱️ 2 min
- 3
Add the broken-apart shredded wheat to the pan with the melted butter. Toast the shredded wheat, stirring frequently, until it turns golden brown. This should not take long.
⏱️ 5 min
- 4
Transfer the toasted shredded wheat to a bowl. Add the sweetened pistachio butter to the toasted shredded wheat.
⏱️ 2 min
- 5
Mix the shredded wheat and pistachio butter thoroughly with your hands (wearing gloves if desired) until well combined. This mixture will serve as the filling.
⏱️ 5 min
- 6
Pre-scoop the pistachio-shredded wheat filling into small balls, about 1-inch in diameter. Place them on a plate or tray and refrigerate for at least 30 minutes to firm up.
⏱️ 10 min
- 7
In the same pan used for toasting the shredded wheat (no need to clean, any residual butter is fine), add the 130 grams of marshmallows.
⏱️ 1 min
- 8
Melt the marshmallows over low heat, stirring continuously with a spatula until almost completely melted.
⏱️ 5 min
- 9
Remove the pan from the heat. Sift in 2 tablespoons of cocoa powder and 1 tablespoon of milk powder into the melted marshmallows.
⏱️ 1 min
- 10
Mix the chocolate marshmallow mixture well until it is combined and smooth.
⏱️ 2 min
- 11
Pour the chocolate marshmallow mixture onto a silicone-lined sheet or a well-greased surface. Allow it to cool for a few minutes until it's easier to handle and less runny.
⏱️ 5 min
- 12
Lightly grease your hands with cooking spray. Take a portion of the cooled chocolate marshmallow mixture and flatten it into a disc shape in your hand.
⏱️ 5 min
- 13
Place one of the pre-scooped and chilled pistachio-shredded wheat balls into the center of the flattened chocolate marshmallow disc.
⏱️ 5 min
- 14
Carefully fold the sides of the chocolate marshmallow mixture over the pistachio ball to fully enclose it. Then, roll it gently in your hands to form a smooth, uniform ball shape.
⏱️ 5 min
- 15
Dust the finished cookie with additional cocoa powder, or roll it in a shallow dish of cocoa powder to coat.
⏱️ 2 min
Kitchen Tools
Korean Dubai "Cookie" with Shredded Wheat
For the Filling
- 2-3 shredded wheat, large biscuits
- 2 1/2 tablespoons butter
- 1/2 cup sweetened pistachio butter, enough to coat shredded wheat
For the Chocolate Coating
- 130 grams marshmallows
- 2 tablespoons cocoa powder, plus more for dusting
- 1 tablespoon milk powder
Other
- as needed cooking spray, for hands
Instructions
- 1
Break apart the shredded wheat biscuits with your hands into a bowl until they are finely shredded.
⏱️ 5 min - 2
Melt 2 1/2 tablespoons of butter in a pan over medium heat.
⏱️ 2 min - 3
Add the broken-apart shredded wheat to the pan with the melted butter. Toast the shredded wheat, stirring frequently, until it turns golden brown. This should not take long.
⏱️ 5 min - 4
Transfer the toasted shredded wheat to a bowl. Add the sweetened pistachio butter to the toasted shredded wheat.
⏱️ 2 min - 5
Mix the shredded wheat and pistachio butter thoroughly with your hands (wearing gloves if desired) until well combined. This mixture will serve as the filling.
⏱️ 5 min - 6
Pre-scoop the pistachio-shredded wheat filling into small balls, about 1-inch in diameter. Place them on a plate or tray and refrigerate for at least 30 minutes to firm up.
⏱️ 10 min - 7
In the same pan used for toasting the shredded wheat (no need to clean, any residual butter is fine), add the 130 grams of marshmallows.
⏱️ 1 min - 8
Melt the marshmallows over low heat, stirring continuously with a spatula until almost completely melted.
⏱️ 5 min - 9
Remove the pan from the heat. Sift in 2 tablespoons of cocoa powder and 1 tablespoon of milk powder into the melted marshmallows.
⏱️ 1 min - 10
Mix the chocolate marshmallow mixture well until it is combined and smooth.
⏱️ 2 min - 11
Pour the chocolate marshmallow mixture onto a silicone-lined sheet or a well-greased surface. Allow it to cool for a few minutes until it's easier to handle and less runny.
⏱️ 5 min - 12
Lightly grease your hands with cooking spray. Take a portion of the cooled chocolate marshmallow mixture and flatten it into a disc shape in your hand.
⏱️ 5 min - 13
Place one of the pre-scooped and chilled pistachio-shredded wheat balls into the center of the flattened chocolate marshmallow disc.
⏱️ 5 min - 14
Carefully fold the sides of the chocolate marshmallow mixture over the pistachio ball to fully enclose it. Then, roll it gently in your hands to form a smooth, uniform ball shape.
⏱️ 5 min - 15
Dust the finished cookie with additional cocoa powder, or roll it in a shallow dish of cocoa powder to coat.
⏱️ 2 min