I’m now tackling South Korean desserts, as part of my World Cup theme, and there were plenty of them for me to choose from. These maejakgwa are fried ginger and cinnamon biscuits with chopped pined nuts on top. So indulgent, but I think they’re really worth a try. The shape is typical of these ginger cookies and easy to achieve, as shown in the gif below.
Pour faire 60 biscuits au gingembre, vous avez besoin de:
Maejakgwa (Ginger cookies)
Those biscuits keep for several days in an air-tight container
For the biscuits
- 350 g plain flour
- 1/2 tsp salt
- 1 tbsp sugar
- 2 tbsp ginger juice from fresh grated ginger
- 100 ml water
- Vegetable oil
For the syrup
- 100 ml water
- 100g sugar
- 1 tsp cinnamon
- A handful of chopped pine nuts
To make the biscuits
- Grate fresh ginger until you get two tablespoons of juice from it.
- Knead the flour, salt, sugar, ginger juice and water together in a food processor for around 2 minutes or by hand for 10 minutes.
- Place the dough in a plastic bag and set aside for 30 minutes.
- On a floured surface, roll out the dough to 2 mm thickness. Cut rectangles of 6 cm by 2 cm and make 3 lengthwise slits into the centre of each strip.
- For each rectangle, push one end of the dough through the centre slit to a make ribbon shape (see gif).
- Heat up the vegetable oil in a wok or frying pan and cook your biscuits until they're golden. You might need to do this in several batches.
To make the syrup
- Over a medium heat, boil the sugar with the water for 20 minutes.
- Add the cinnamon to the syrup and pour over the cooked biscuits and toss. Sprinkle the chopped pine nuts on top.