Korea's traditional festival sweet, yakgwa, is made from a whole-wheat sesame-oil dough that is fried and soaked in a ginger-honey syrup. It travels well, making it a sturdy, syrup-soaked cookie for a picnic basket.
Rub the whole wheat flour with the sesame oil, add the grape molasses and ginger, then work in warm water a little at a time to form a short, barely kneaded dough. Wrap it and let it rest for 20 minutes.
Simmer the honey with water and cinnamon over low heat, stirring, for 8 minutes until it thickens slightly, then remove from the heat and let it cool to warm.
Roll out the rested dough to 1 cm thickness and cut into small rectangles, scoring a slit in the centre of each. Heat the olive oil over medium heat until a small piece of dough dropped in rises and sizzles immediately, then fry the cookies in small batches for 12 minutes until golden.
While still hot, dip the fried cookies into the warm honey syrup and let them soak for 10 minutes, then sprinkle with crushed pine nuts before serving.
Do not overwork the dough or it will turn tough and lose its flaky layers when fried. Dip the cookies into warm, not hot, syrup or it will not soak in. Allergens: contains wheat (gluten) and sesame.
Keeping the frying oil at a low temperature (around 140°C) lets the dough cook through and flake without burning; rushing with hotter oil toughens the yakgwa.
Admin DadaGastro · verified in test kitchenTam buğday unuyla yaptığım ilk yakgwa denemesiydi, katmanlar gayet güzel oluştu ve piknikte hiç dağılmadı.
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