Korean honey cookies

Korean honey cookies, often known as yakgwa, are delicate, deep-fried biscuits soaked in fragrant honey syrup. They have a tender, slightly crumbly texture with a rich sesame and ginger aroma that deepens as they rest. This is a moderately easy recipe that rewards patience rather than speed, and the results feel special and celebratory. Allow around 90 minutes from start to finish, plus resting time for the flavours to develop.

Ingredients

For the dough

• 250g plain flour
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 60ml runny honey
• 60ml water
• 1 tsp ground ginger
• Pinch of fine salt

For frying

• Vegetable oil, for deep frying

For the honey syrup

• 120ml runny honey
• 120ml water
• 1 tbsp sugar
• 1 tsp ground cinnamon
• 1 tsp finely chopped pine nuts or sesame seeds

How to Make Korean honey cookies

• Prepare the dough: Place the flour, salt, and ground ginger into a large bowl. Add the sesame oil, vegetable oil, honey, and water, then mix gently until a soft dough forms.
• Rest and shape: Knead lightly until smooth, then cover and rest for 20 minutes. Roll the dough to about 1cm thick and cut into small rectangles or flower shapes.
• Heat the oil: Pour vegetable oil into a deep saucepan and heat to 150°C. The oil should be gently bubbling, not smoking.
• Fry the cookies: Fry the dough pieces in small batches for 4 to 5 minutes, turning once, until puffed and lightly golden. Remove and drain on kitchen paper.
• Prepare the syrup: In a saucepan, combine honey, water, sugar, and cinnamon. Bring to a gentle simmer for 2 to 3 minutes, then remove from the heat.
• Soak and finish: Place the warm cookies into the syrup and spoon over generously. Sprinkle with pine nuts or sesame seeds, then leave to soak and cool completely.

Tips

Why are my cookies too hard?

The oil may have been too hot or the cookies over-fried. Keep the oil temperature steady and pale rather than dark golden.

Can I shape them neatly?

Chill the dough briefly before cutting. This makes it easier to handle and keeps the shapes defined.

How do I get the best flavour?

Let the cookies rest in the syrup overnight. The honey and spice deepen beautifully with time.

Serving suggestions

• Serve with green tea or barley tea
• Arrange on a platter with fresh fruit
• Offer as part of a festive dessert table

Storage

Room temperature

Store in an airtight container for up to 5 days.

Refrigerator

Keep chilled for up to 10 days, allowing them to come to room temperature before serving.

Freezing

Freeze unsoaked cookies for up to 2 months. Defrost fully, then soak in fresh syrup.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 28g
• Protein: 3g
• Fat: 11g
• Saturated fat: 2g
• Sodium: 45mg

Nutrition values are estimates and may vary.

FAQs