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Method:
Place the Syrup ingredients in a
saucepan and bring to a boil, stirring frequently. Simmer for 1
minute, then remove from the heat. Blend the ginger and water in
a processor or spice grinder, then mash and strain to obtain the
ginger juice. Set aside. Place the flour and salt in a
bowl and drizzle the sesame oil. Rub the oil into the flour
mixture with your fingertips until the mixture resembles fine
breadcrumbs. Add the ginger juice, honey, rice wine and enough
water to make a pliable dough. Turn the dough out onto a lightly
floured board, then roll it out to a thickness of ¼ inch. Use a
cookie cutter to cut the dough. Heat the oil in a wok over very
low heat and deep-fry the cookies slowly, a few at a time, until
cooked and golden brown, about 2 to 3 minutes. If the oil is too
hot, the cookies will brown before they are cooked through.
Drain on paper towels, then use tongs to dip the cookies in the Syrup.
Sprinkle the cinnamon and crushed pine nuts, if using. These
unusual cookies are made from a pastry-like dough in which sesame oil
replaces butter and the subtle flavoring is provided by fresh ginger
juice, honey and rice wine. Serve them warm and watch them
disappear quickly.
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