Yakgwa, a traditional Korean festive sweet, is made by frying dough made with whole-wheat flour and sesame oil, then soaking it in ginger honey syrup. These layered, syrup-soaked cookies travel well in a picnic basket.
Rub the sesame oil into the whole-wheat flour. Add the grape molasses and ginger, then gradually add warm water to make a short, non-elastic dough. Wrap it and let it rest for 20 minutes.
In a saucepan, stir the honey, water and cinnamon over low heat and simmer for 8 minutes, until slightly thickened. Remove from the heat and leave to cool until warm.
Roll the rested dough out 1 cm thick and cut it into small rectangles; make a notch in the middle of each. Heat the olive oil over medium heat. When a small piece of dough dropped into the oil immediately rises and bubbles, fry the cookies in small batches for 12 minutes, until golden.
While still hot, dip the fried cookies into the warm honey syrup and leave them for 10 minutes. Sprinkle with crushed pine nuts and serve.
Do not over-knead the dough, or it may become tough and fail to form layers when fried. Dip the cookies into warm, not hot, syrup so it can soak in. Allergen: contains wheat (gluten) and sesame.
Tam buğday unuyla yaptığım ilk yakgwa denemesiydi, katmanlar gayet güzel oluştu ve piknikte hiç dağılmadı.
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