Scarlett WThree-Colour Ribbon Cookies
June 24th 2008 13:49
Three-Colour Ribbon Cookies
About Three-Colour Ribbon Cookies
These delightful ribbon cookies, called maejakgwa in Korea, look as good as they taste. The crisp twists of wafer-thin dough are tinted in pastel shades of green, yellow and pink, and have a lovely hint of gingery spiciness. These cookies are perfect when served with either a sweet drink or a cup of green tea.
INGREDIENTS
Serves 4
30 ml / 2 tablespoons pine nuts, finely ground
Vegetable oil, for deep-frying
For the green cookies
115 gm / 4 oz / 1 cup plain (all-purpose) flour
2.5 ml / ½ teaspoon salt
10 gm / ¼oz grated fresh root ginger
30 ml / 2 tablespoons seaweed, finely ground
For the yellow cookies
115 gm / 4 oz / 1 cup plain (all-purpose) flour
2.5 ml / ½ teaspoon salt
10 gm / ¼oz grated fresh root ginger
50 gm / 2 oz sweet pumpkin, finely minced (ground)
For the pink cookies
115 gm / 4 oz / 1 cup plain (all-purpose) flour
10 gm / ¼oz grated fresh root ginger
50 gm / 2 oz apricot flesh, finely minced (ground)
For the syrup
250 ml / 8 fl oz / 1 cup water
200 gm / 7 oz / 1 cup sugar
30 ml / 2 tablespoons honey
2.5 ml / ½ teaspoon cinnamon
salt
1. To make the green cookies, sift the flour and salt into a large bowl and mix in the grated ginger, ground seaweed and a splash of water.
2. Knead gently into a smooth, elastic dough.
3. On a lightly floured surface, roll out the dough to about 3 mm / ⅛ in thick.
4. Cut the dough into strips approximately 2 cm / ¾ in wide and 5 cm / 2 in long.
5. To make the yellow cookies, sift the flour and salt into a large bowl and mix in the grated ginger, minced pumpkin and a splash of water. Continue as for the green cookies.
6. To make the pink cookies, sift the flour and salt into a large bowl and mix in the grated ginger, minced apricot and a splash of water. Continue as for the green cookies.
7. Score three cuts lengthways into each cookie, and bring one end of the strip back through the centre slit to form a loose knot.
8. Put the water, sugar and honey in a pan, and add a pinch of salt.
9. Bring to the boil without stirring, then add the cinnamon and continue to boil, stirring until the syrup becomes sticky. Pour into a bowl.
10. Pour a generous amount of vegetable oil into a heavy pan, and heat over medium heat to 150ºC / 300ºF, or when a small piece of bread browns in about 20 seconds.
11. Add the cookies and deep-fry until golden brown.
12. Drain the cookies on kitchen paper, then dip into the cinnamon syrup.
13. Before serving, arrange on a serving plate and dust with the ground pine nuts.
Tips:
Although getting the cookies to form the right shape can seem difficult at first, it will become much easier with practice. Don’t lose heart!
**From “Korean Cooking”**
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