Yakgwa (Korean Honey Cookies)
Crisp, lightly spiced honey cookies glazed with a sweet syrup, perfect for a comforting end to a Korean meal.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 4
In a bowl combine wheat flour, rice flour, ginger and cinnamon powders, and baking soda; stir to distribute evenly.
-
Step 2 of 4
Warm the honey, brown sugar and sesame oil together until dissolved, then pour into the dry mix, adding warm water gradually until a smooth, non‑sticky dough forms.
-
Step 3 of 4
Cover the dough with a damp cloth and let it rest for 15 minutes; then roll out to about 5 mm thickness and cut into 5‑cm diamonds or circles.
-
Step 4 of 4
Heat oil in a deep pan to 170 °C (340 °F) and fry the pieces in batches until golden, about 2‑3 minutes per side; drain on paper towels and immediately brush with a thin layer of honey glaze while still warm.
Notes from the kitchen
If honey is unavailable, substitute with a 2:1 mixture of light corn syrup and a drizzle of golden syrup; store cookies in an airtight tin for up to a week.
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