Honey Ginger Ribbon Cookies
Maejakgwa are traditional Korean ribbon cookies made from a firm dough of wheat flour, sesame oil, and ginger juice, rolled to 2 mm thickness, slit in the center, and twisted into a knot shape before frying. Slow-frying at 160 degrees Celsius turns them light golden and crisp all the way through, and a warm coating of honey blended with rice syrup adds a glossy, sweet shell. The ginger lends a subtle warm bite that sits behind the nuttiness of sesame oil, while a final dusting of pine nut powder contributes a soft, buttery fragrance. Each piece shatters lightly when bitten, yet the syrup-soaked edges carry a slight chewiness that gives the cookie a layered texture.
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Instructions
- 1
Mix flour, salt, sesame oil, ginger juice, and water into a firm dough; rest for 20 minutes.
- 2
Roll dough to 2 mm thickness, cut into rectangles, and slit the center of each piece.
- 3
Pull one end through the slit to form a twisted ribbon shape.
- 4
Fry at 160°C until light golden and crisp, then drain well.
- 5
Warm honey and rice syrup over low heat, then coat the fried cookies evenly.
- 6
Sprinkle pine nut powder and let set on a rack before storing airtight.
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