Description
Crispy yakgwa are traditional Korean honey cookies with a crisp exterior and a tender, cake-like center, flavored with sesame oil and ginger.
Ingredients
Scale
- 2 cups All-Purpose Flour (sifted)
- 2 tablespoons Sesame Oil
- 1 cup Honey
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Rice Wine
- 1/2 cup Water
Instructions
- In a mixing bowl, combine the sifted all-purpose flour and sesame oil, mixing until the mixture resembles coarse crumbs.
- Stir in the grated ginger and rice wine, allowing the dough to take on a spirited aroma.
- Gradually add water, mixing until you achieve a slightly sticky dough. Avoid overworking it.
- Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
- Turn the dough onto a floured surface and roll it out to about 1/4-inch thickness. Use cookie cutters to create your desired shapes.
- Heat oil in a deep fryer or pot to 350°F (175°C). Fry the cookies in batches until golden brown, about 3-4 minutes on each side.
- In a small saucepan, combine honey and water over low heat. Immerse the fried cookies in this syrup for a few seconds to glaze them, then set aside to drain excess syrup.
- Allow cookies to cool on a wire rack.
Notes
For a lighter version, consider baking the cookies at 350°F (175°C) for about 15 minutes. You can also prepare the dough ahead of time and refrigerate it for up to two days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 18g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg