THIS IS SIMILAR TO the previous recipe, but with wheat dough and honey syrup.
- Prep & Cooking Time: 45 minutes
- For 10 servings
Nutrition Info per serving
- Calories 460
- Fat 13g
- Carbohydrates 85g
- Sodium4mg
Ingredients
- 2 cups plus 1/3 cup honey, divided
- 3 thick slices ginger
- 3 cups all-purpose flour
- 1/3 cup rice wine
- 1/3 cup toasted sesame oil
- ¼ cup finely ground pine nuts plus additional whole for garnish
- Neutral oil, for frying
Preparation
- Put 2 cups honey and 2 cups water in small saucepan to make syrup. Add ginger slices. Cook at medium for 10 minutes, until thickened. Discard ginger slices.
- Make the dough by mixing all remaining ingredients, including additional 1/3 cup honey, excepting whole nuts and oil. Roll dough into a rough square about 1/3 inch thick, cut into 2-3 inch cookies, using a cookie cutter or small glass.
- Typically, these are twice-fried: first at a lower temperature to cook through and then at a higher temperature to brown and crisp. If frying twice, start in 275-degree oil, cooking cakes in batches for about 2-3 minutes a side. Drain and cool slightly, then heat oil to 325 degrees and cook cakes again for a minute or two, turning to brown all sides. Transfer to paper towels or brown paper bag to drain.
- Toss cookies with honey syrup then sprinkle whole pine nuts over. You can also press whole nuts into the surface of the cookie while warm, making a design.
