Korean yakgwa, fried honey cookie

Name: Korean yakgwa, fried honey cookie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: en
Ingredients: Sesame Oil Flour; 1 Cup Whole Wheat Flour; 1 teaspoon Baking Powder; 2 tablespoons Sesame Oil; Honey Cookie Seasoning; 2 tablespoons Honey; 2 tablespoons Rice Wine, refined; 1/4 teaspoon Salt; 1/2 tablespoons Ginger Juice, shred a large knob of ginger and then squeeze the juice out into a bowl or 2 teaspoons Ground Ginger; Dash of White Pepper, Optional; 1/4 teaspoon Cinnamon Powder; 4 Cups Peanut Oil; Pine Nuts; Honey Syrup:; 1 Cup Honey; 1/2 Cup Water; 1/4-1/2 teaspoon Cinnamon Powder

Other

6 servings

15 min

Very Easy

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Ingredients

Number of serving: 6

Sesame Oil Flour

1 Cup Whole Wheat Flour

1 teaspoon Baking Powder

2 tablespoons Sesame Oil

Honey Cookie Seasoning

2 tablespoons Honey

2 tablespoons Rice Wine, refined

1/4 teaspoon Salt

1/2 tablespoons Ginger Juice, shred a large knob of ginger and then squeeze the juice out into a bowl or 2 teaspoons Ground Ginger

Dash of White Pepper, Optional

1/4 teaspoon Cinnamon Powder

4 Cups Peanut Oil

Pine Nuts

Honey Syrup:

1 Cup Honey

1/2 Cup Water

1/4-1/2 teaspoon Cinnamon Powder

Preparation

Sieve the wheat flour and baking powder combo over a bowl two times.
Combine the honey, sesame oil, rice wine, salt, ginger juice, white pepper and cinnamon and mix well.
Pour the honey mixture over the sesame oil flour mixing and kneading lightly to form into a ball.
Roll out dough using a cookie cutter. Heat your oil to 85º-90ºC then place all of the cookies in the oil and fry for 15 minutes.
When the dough floats raise your temperature to high, flip the cookies over and fry for an additional 5 minutes until brownish in color.
Allow the oil to drain for 8 minutes on a strainer and soak in the honey/cinnamon mixture for 5-6 hours.
Allow the honey to drip in a strainer for about 2 hours. Garnish with pine nuts.

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