Three-colour ribbon cookies

Name: Three-colour ribbon cookies
Yield: Serves 4
Cuisine: Korean
Ingredients: 30 ml/2 tbsp pine nuts, finely ground; vegetable oil, for deep-frying; 10 g/¼ oz grated fresh root ginger; 115 g/4 oz/1 cup plain (all-purpose) flour; salt; 50 g/2 oz sweet pumpkin, finely minced (ground); 50 g/2 oz apricot flesh, finely minced (ground); 2.5 ml/½ tsp salt; 250 ml/8 fl oz/1 cup water; 30 ml/2 tbsp honey; 200 g/7 oz/1 cup sugar; 2.5 ml/½ tsp cinnamon; 30 ml/2 tbsp seaweed, finely ground

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

These delightful ribbon cookies, called maejakgwa, 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

30 ml/2 tbsp pine nuts, finely ground
vegetable oil, for deep-frying

Asia
Korea
Dessert
Cookies
Street Food
Vegetarian

Method

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. Knead gently into a smooth, elastic dough. Place on a lightly floured surface and roll out the dough to about 3 mm/

Ingredients

Method

Photos