Скачать или смотреть making a korean injeolmi cookie with honeycomb | bake with me

I'm not a professional baker, nor do I know what I'm doing most of the time when baking in the kitchen! But I've been thinking about this korean-inspired injeolmi honeycomb cookie for a bit and thought, why not try to see if this recipe will work out?

If you don't know me, Hi! My name is Anes and I've been on a journey of learning how to bake for the past 4-5 months as a way to overcome my fear of failure by trying something new. My goal is to show the unfiltered, candid process of learning to bake, including all the mistakes, wins and failures along the way to show that it's a normal part of the process.

I used a mix of a bunch of different recipes and slightly altered them from:
1. Base cookie recipe: Oat and Pecan Brittle Cookies by Claire Saffitz, Dessert Person:    • Claire Saffitz Makes The Best Oatmeal Cook...  
2. Honeycomb recipe by Tales of the Kitchen Shed blog: https://www.talesfromthekitchenshed.c...
3. Mochi from the Mochi-Stuffed Ube Crinkle Cookies recipe by Kat Lieu: https://www.kingarthurbaking.com/reci...

Cookie ingredients:
227g unsalted butter (I used Kerrygold)
273g all purpose flour
2 tsp kosher salt
1 tsp baking soda
150g brown sugar
100g granulated sugar
2 eggs
1 tbsp vanilla
80g injeolmi powder (roasted soybean powder)

Mochi ingredients:
113g rice flour
42g powdered sugar
3/4 tsp cornstarch
170g water
15g butter

Honeycomb ingredients (unchanged recipe from the blog):
175 g granulated sugar
4 tbsp Golden Syrup
1 tsp Baking Soda

What I changed from the original oat and pecan brittle cookie recipe:
making honeycomb instead of pecan brittle
omitting the oatmeal & pecans completely
browning all of the unsalted butter
stuffing the cookies with mochi
(The rest of the recipe follows the original oat pecan brittle cookie recipe!)