Korean yakgwa, fried honey cookie

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.