gluten free | veryDelicious

Ingredients

1/4 cup (56 g) salted butter softened
1/4 cup (59 ml or 75 g) full-fat sweetened condensed milk (flavored condensed milk works beautifully)
3/4 cup + 2 tbsp (105 g) cornstarch

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, mix together softened butter and condensed milk until butter is completely incorporated and your mixture is smooth.
Add cornstarch. Mix in the cornstarch until a soft dough forms. If your dough is too sticky, add in 1 tbsp of cornstarch and stir only until the cornstarch is incorporated.
Measure out 1/2 tbsp of dough (or use a small melon baller) and roll into a ball between the palm of your hands. Place onto prepared cookie sheet. Repeat with remaining dough, spacing cookies at least one inch apart. Press down very lightly on each dough ball with the palm of your hand (or a fork if you want to be fancy), so that it forms a thick round disk. Your disks should be quite thick (about 7/16 inch) because the cookies spread during baking.
Bake cookies for about 15 minutes or until the edges turn lightly brown. Let cookies cool before serving. If desired, you can dust the tops with powdered sugar as they are only lightly sweet.

I typically double this recipe and recommend to chill the cookies before baking.

Directions

Mix the mushrooms and 1/4 cup of cornstarch

Heat the pan with 1/4 cup of oil and cook mushroom/cornstarch until nicely browned

Set aside in a separate bowl and remove from pan

Heat up Sesame Oil and add the minced garlic cloves until cooked and fragrant

Add Brown Sugar until it’s dissolved

Add Rice Vinegar, Corn Starch, Soy Sauce and Sriracha

Cook until the desired thickness

Add mushrooms and serve on rice

Garnish with finely sliced scallions and sesame seeds