Squid Game Cookie Recipe in 7 Minutes

Instructions:

1. Prep the station. Dust your silicone mat and your flat press with the cornstarch. Place your squid game cookie shapes (the cutters) nearby.
2. Melt the sugar. Place the 25g of Organic Unrefined Cane Sugar in a small pan or ladle over medium low heat.
3. Stir constantly. Use a wooden chopstick or small metal spoon to move the sugar. Cook 3 minutes until the crystals vanish and the liquid is clear and amber.
4. Add the soda. Remove the pan from the heat. Quickly stir in the 0.3g pinch of Baking Soda.
5. Vigorous aeration. Whisk the soda into the sugar for exactly 5 seconds. Stop when the mixture triples in volume and turns a light tan color.
6. The pour. Immediately pour the foam onto the prepped silicone mat. Do not scrape the pan; just let the natural flow create a circle.
7. The wait. Let the mixture sit for about 20 seconds. Wait until the edges look slightly matte and no longer wet.
8. The press. Dust the top of the blob with a tiny bit more cornstarch. Press down firmly with your flat tool to create a disc about 5mm thick.
9. The shape. Immediately take your cookie cutter and press it into the center of the warm disc. Press until you feel it hit the mat but do not cut all the way through.
10. The set. Leave the cutter in place for 10 seconds, then lift. Let the cookie cool completely (about 2 minutes) before moving it.