Korean Ginger Ribbon Cookies with Cinnamon Syrup (Maejakgwa), 8 Servings

Combine 2 cups flour, 1/2 tsp salt, 1 tbsp sugar, 1 tbsp ginger juice and 1/2 cup water; knead by hand about 20 minutes or with a dough-blade processor about two minutes.

Cover the dough so it cannot dry out and rest at least 30 minutes; finely chop 2 tbsp pine nuts.

Roll the dough thinly to roughly 50 × 40 cm and 2 mm thick, then cut into rectangles about 6 × 2 cm; keep scraps covered.

Cut three slits in the center of each rectangle and thread one end through the middle slit to make a ribbon; handle knives carefully.

Add oil to less than one-third the depth of a heavy pot. Heat over medium until a scrap of dough floats up slowly; turn off heat if the oil smokes.

Fry a few ribbons at a time without crowding until lightly golden and fully crisp, then drain on a rack. Add dough slowly to avoid splashing and never leave hot oil unattended.

In a separate saucepan simmer 1/2 cup sugar and 1/2 cup water over low heat about 20 minutes, until about half the water evaporates. Turn off heat and add 1 tsp cinnamon.

Once cookies are safe to handle, coat lightly in cinnamon syrup and sprinkle with 2 tbsp chopped pine nuts. Hot sugar syrup can cause severe burns.

Divide into eight snack portions. For best quality eat the same day; keep dry and airtight if saving later and discard if spoiled.