YAKGWA (KOREAN COOKIES)
 
 
Ingredients
  • 1+ ½ cup flour
  • ¼ tsp cinnamon powder
  • 2 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp white wine
  • 3 tbsp hot water
  • For the syrup
  • 5-6 Ginger slices
  • Cinnamon stick
  • ½ cup honey
  • 2-3 tbsp water
  • Oil for frying
  • Sesame seeds for topping
Instructions
  1. In a large mixing bowl, combine the flour and cinnamon powder and give it a quick whisk.
  2. Add sesame oil and honey to the flour mixture. Pour in the white wine and mix gently. Gradually add the hot water, a little at a time, bringing the dough together into a soft, smooth mass. Knead lightly just until the dough comes together—avoid over-kneading.
  3. Cover the dough and let it rest for 15-20 minutes.
  4. , After resting, roll the dough evenly to about ½ cm thickness. Cut into desired shapes and prick each piece evenly with a fork or skewer to prevent puffing during frying.
  5. Heat oil in a deep, heavy-bottomed pan over medium-low heat. Fry the shaped dough pieces in small batches, turning occasionally, until they are evenly cooked and light golden in colour. Remove and drain on absorbent paper.
  6. In a small saucepan, combine honey, water, ginger slices, and the cinnamon stick. Simmer gently on low heat for 5–7 minutes until the syrup becomes aromatic. Remove the syrup from heat and allow it to cool slightly.
  7. Lay the fried cookies in a soaking dish and pour the warm syrup over it. Allow them to soak, turning gently to ensure even absorption.
  8. Let the yakgwa rest in the syrup for at least 1–2 hours, or preferably overnight, until soft and glossy.
  9. Using a pair of tweezers, take out the soaked cookies and lay them on a wire rack to let the excess honey drip down. Sprinkle with sesame seeds before serving.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/yakgwa-korean-cookies/