Honey and ginger fried cookies (Yakgwa)

1. Rub the flour with the sesame oil, salt and a pinch of pepper between your palms until the oil is evenly mixed in, then sift.

2. Grate the ginger and squeeze out its juice; mix it with the honey, sugar and water, add to the flour and just press together – don't knead, so the cookies stay layered and crumbly.

3. Fold the dough in half twice and press down, then roll out 1 cm thick and cut into 4 cm squares or flower shapes; prick the centres with a fork.

4. Heat the oil to 110 °C and fry the cookies slowly for 10-12 minutes until they rise and open up in layers; then raise the oil to 150 °C and fry for another 4-5 minutes until deep brown.

5. Meanwhile, boil the honey, water, cinnamon and sliced ginger for 5 minutes, then remove the ginger. Drain the hot cookies and immerse them in the lukewarm syrup for at least 2 hours (ideally overnight).

6. Lift out, drain on a rack and serve sprinkled with chopped pine nuts.

Tip: Yakgwa means "medicinal confection" – the sweet of traditional Korean festivals and weddings; honey and sesame oil were once considered healing. The secret is the two-stage frying: the layers open at a low temperature and colour at a higher one. Stored airtight, they keep for a week.