The present invention relates to a production method of Korean traditional cookies containing coffee, more specifically a production method of Korean traditional cookies containing coffee in which the chewing texture and taste do not change after storing for a long time by improving the chewing texture, taste, and storage properties through the production method of Korean traditional cookies of the present invention without frying in oil.COPYRIGHT KIPO 2014[Reference numerals] (AA) Start (BB) End (S10) Sink two kinds of selected materials in the water at 0-50°C for four-seven days (S20) Dough the mixture mixed with the powder by mixing the same (S30) Generate a coffee rice cake by steaming the mixture for a predetermined time (S40) Mold a bar rice cake by putting the coffee rice cake and semi-drying the same at 1-30°C for 1-20 hours (S50) Completely dry the semi-dried coffee rice cake less than 30% of water content by cutting the same at a predetermined size (S60) Heat the completely dried coffee rice cake in an expansion heater and expanding the same (S70) Generate coffee grain syrup by mixing 10-50 wt% of coffee extract and 50-90 wt% of starch syrup (S80) Spread the coffee grain syrup on the coffee rice cake by putting the expanded coffee rice cake (S90) Spread one or more materials selected among grains, grain powder, dried fruit dice, and chocolate chips본 발명은, 기름에 튀기지 않으면서도 본 발명에 따른 한과의 제조방법을 통해 씹는 감과 맛, 및 보존성이 향상되어 장시간 보관하여도 씹는 감과 맛의 변화가 없는 커피한과의 제조방법에 관한 것이다.
