Yak Kwa (korean Ginger Cookies)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/4 cup sugar
• 1/4 cup honey
• 1/8 teaspoon salt
• 1 gingerroot, peeled (2 inches)
• 2 tablespoons water
• 2 cups flour, plus more for dusting
• 1/8 teaspoon salt
• 2 tablespoons sesame oil
• 3 tablespoons honey
• 2 tablespoons rice wine or 2 tablespoons sake
• 2 tablespoons water
• oil, for frying
• cinnamon (for serving)
• pine nuts, crushed (for serving)

Recipe

• 1 combine sugar, honey, salt, and 1/2 cup water in a medium saucepan. bring to a boil. simmer for 5 minutes, stirring frequently. remove from heat and cool. set aside.
• 2 blend ginger and 2 tbsp water in a blender and puree until smooth. pour through a strainer and set aside.
• 3 combine flour, salt, and sesame oil in the bowl of a food processor. pulse until the mixture resembles fine breadcrumbs. add ginger juice, honey, rice wine, and 2 tbsp water and process until a smooth, pliable dough forms.
• 4 turn the dough out onto a lightly floured surface and roll it out into a 1/4 inch thick circle, about 12 inches wide. using a small cookie cutter, cut dough into 20 cookies.
• 5 heat 2 inches of oil in a 6 qt saucepan until a deep-fry thermometer reads 300 degrees f. working in batches, carefully slide cookies into oil and fry, flipping once, until puffed and golden (3-4 minutes).
• 6 using a slotted spoon, transfer to a baking sheet with a wire rack. dip cookies into syrup and transfer to a serving plate. dust with cinnamon and pine nuts, if using.