Ginger Cookies Dipped in Honey (Yak Kwa)

Name: Ginger Cookies Dipped in Honey (Yak Kwa)
Total time: PT0D0H0M
Yield: makes 20 cookies
Ingredients: 1 ⁄ 4 cup sugar; 1 ⁄ 4 cup honey; 1 ⁄ 8 tsp. kosher salt; (2") peeled ginger; 2 cups flour, plus more for dusting; 1 ⁄ 8 tsp. kosher salt; 2 tbsp. sesame oil; 3 tbsp. honey; 2 tbsp. rice wine or sake; Oil, for frying; Ground cinnamon, for serving; Crushed pine nuts, for serving

Serves
makes 20 cookies

HELEN ROSNER

Deep-fried and then drenched in a honey syrup, yak kwa are a traditional Korean sweet flavored with sesame oil and fresh ginger juice. Our version of the cookie is adapted from Authentic Recipes from Korea

Ingredients

FOR THE SYRUP:

¹⁄₄ cup sugar
¹⁄₄ cup honey
¹⁄₈ tsp. kosher salt

FOR THE COOKIES:

(2") peeled ginger
2 cups flour, plus more for dusting
¹⁄₈ tsp. kosher salt
2 tbsp. sesame oil
3 tbsp. honey
2 tbsp. rice wine or sake
Oil, for frying
Ground cinnamon, for serving
Crushed pine nuts, for serving

ADVERTISEMENTAD

Instructions

Step 1

Make the syrup: Combine sugar, honey, salt, and ½ cup water in a 2-qt. saucepan. Bring to a boil; simmer for 5 minutes, stirring frequently. Remove from heat and cool.

Step 2

Make the cookies: Blend ginger and 2 tbsp. water in a blender and purée until smooth. Pour through a strainer; set aside.

Step 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; process until a smooth, pliable dough forms. Turn the dough out onto a lightly floured surface and roll it out into ¼” thick circle, about 12” wide. Using a cookie cutter, cut dough into 20 cookies.

Step 4

Heat 2” oil in a 6-qt. saucepan until a deep-fry thermometer reads 300°. Working in batches, carefully slide cookies into oil and fry, flipping once, until puffed and golden, about 3-4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack. Dip cookies into syrup; transfer to a serving plate. Dust with cinnamon and pine nuts, if using.

Make the syrup: Combine sugar, honey, salt, and ½ cup water in a 2-qt. saucepan. Bring to a boil; simmer for 5 minutes, stirring frequently. Remove from heat and cool.
Make the cookies: Blend ginger and 2 tbsp. water in a blender and purée until smooth. Pour through a strainer; set aside.
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; process until a smooth, pliable dough forms. Turn the dough out onto a lightly floured surface and roll it out into ¼” thick circle, about 12” wide. Using a cookie cutter, cut dough into 20 cookies.
Heat 2” oil in a 6-qt. saucepan until a deep-fry thermometer reads 300°. Working in batches, carefully slide cookies into oil and fry, flipping once, until puffed and golden, about 3-4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack. Dip cookies into syrup; transfer to a serving plate. Dust with cinnamon and pine nuts, if using.