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MAE JAK GWA - KOREAN FRIED DOUGH GINGER COOKIES
Another fried dough recipe from Norther Asia. This one has al lthe similarities of the Phyllo dough desserts of the Middle East. A touch of ginger and fits into a different cuisine.
These are a little time consuming, but make great holiday gifts. Glistening with syrup, dotted with pine nuts and sparkling with shiny bits of candied ginger make these a joy to behold.**SEE COOK'S NOTES**
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Makes 1˝ dozen
COOKIE DOUGH INGREDIENTS:
● 2 cup(s) all purpose flour
● ˝ teaspoon(s) kosher salt
● 1 tablespoon(s) sugar
● 1 tablespoon(s) ginger juice
● ˝ cup(s) water
COOKIE DOUGH DIRECTIONS:
1. Knead by hand for 20 minutes, or 2 minutes in a food processor
2. Place cookie dough in a plastic bag and set aside for 30 - 60 minutes
3. On a floured board, roll the dough into a large 18 inch by 18 inch rectangle about 1/16 of an inch thick.
4. Cut the rectangle into smaller rectangles about 1 inch by 2 1/2 inches (No larger).
5. Cut 3 slits into the center portion of each strip.
6. Take the end of the strip and slip it through the center slit, making a bow like ribbon shape. Smooth
out enough to resemble the length and width that you started with, set aside and begin a new piece.
Do not flatten the cookie. Leave it with a little character. Lots of places for syrup, nuts and ginger to
● ˝ cup(s) sugar
● ˝ cup(s) water
● 1 teaspoon(s) cinnamon
● 2 tablespoon(s) chopped pinion nuts
● 2 tablespoon(s) very finely chopped candied ginger
1. Place sugar and water into a pot and bring to a boil over low heat for about 20 minutes**SEE
COOK'S NOTES**. About half of the water should evaporate, so the syrup is nice and thick.
2. Add cinnamon powder and combine well.
3. Gently toss the cookies in the syrup until they have a light coat of syrup
4. Sprinkle the cookies with chopped pinion nuts and the finely chopped candied ginger
1. Do not stir the syrup while it is boiling and evaporating. Just leave it alone and let it reduce by ˝.
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