HONEY AND GINGER COOKIES
Dive into the aromatic allure of our Honey and Ginger Cookies Korean Recipe! A true testament to culinary craftsmanship, these treats are perfect for any occasion. Loved the recipe? Share the sweetness with friends and don't forget to subscribe for more gourmet adventures!
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Servings: 4 people
Calories: 143kcal
Cost: $20
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Equipment
Ingredients
- 1 cup honey, plus 1⁄4 cup
- 1/4 cup sake
- 1/4 cup water
- 3 cups all-purpose flour, plus more for dusting
- 1/4 cup toasted sesame oil
- 1/2 cup rice malt syrup
- 1 small piece fresh peeled ginger, thinly sliced
- Vegetable oil for frying
- 1/4 cup chopped pine nuts
- 1 tablespoon toasted sesame seeds
Instructions
- In a medium bowl, whisk 1⁄4 cup of the honey, the sake, and water.
- In a large bowl, mix the flour and sesame oil together with your hands. Rub the flour between your hands and fingers to combine.
- Add the honey mixture to the flour mixture and knead gently with your hands to form a dough. Wrap in plastic wrap and set aside for 30 minutes.
- On a lightly floured work surface, roll the dough out until it is 1⁄2 inch thick.
- Cut the dough into 1-inch strips and shape into rectangles. Make a small hole in the center of each cookie.
- In a small saucepan, mix together the rice malt syrup, the remaining 1 cup honey, and ginger and heat over medium heat. Bring to a simmer and remove the pan immediately from the heat. Pour the syrup into a rectangular glass baking dish. Set aside.
- Fill a sturdy, flat-bottomed fryer, wok, or skillet one-third full with vegetable oil. Heat over medium heat until the oil temperature is 212°F on a candy thermometer.
- In small batches, drop the pastries into the oil and fry, gently turning them, until they puff and float, about 4 minutes. Raise the heat of the oil to about 300°F and continue to fry until the pastries turns a golden brown. Transfer to the baking dish with the ginger syrup. Turn each one over to coat with syrup. Repeat, until all the pastries are cooked.
- Let the cookies soak in the syrup for 2 to 3 hours, and then remove them with a slotted spoon to a parchment-lined baking dish to drain.
- Sprinkle with pine nuts and sesame seeds.
- Store at room temperature in an airtight containter for up to 1 week.
Video
Notes
VARIATION TIP: If I make these at home, I shape them into rectangles. But you can shape them into whatever shape you wish, like circles or twists.
Nutrition
Calories: 143kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 32mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 0.2IU | Calcium: 49mg | Iron: 0.3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.