Korean yakgwa, fried honey cookie

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

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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.