Ingredients with Measurements:
- 1 cup of brown sugar
- 1 cup of water
- 1 cinnamon stick
- 1 piece of ginger (about 2 inches long)
- 2 cups of flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of vegetable oil
- 1/2 cup of honey
- 1 egg
Special equipment needed:
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. In a saucepan, combine the brown sugar, water, cinnamon stick, and ginger. Bring to a boil and then reduce heat to low. Simmer for 20 minutes, stirring occasionally.
2. Remove the cinnamon stick and ginger from the syrup and discard. Let the syrup cool.
3. Preheat the oven to 350°F.
4. In a large mixing bowl, combine the flour, baking soda, and salt.
5. In another mixing bowl, whisk together the vegetable oil, honey, and egg.
6. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
7. On a floured surface, roll out the dough to about 1/4 inch thickness.
8. Use cookie cutters to cut out shapes from the dough and place them on a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes or until the edges are lightly browned.
10. Remove from the oven and let cool.
11. Brush the cooled cookies with the cinnamon-ginger syrup.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
5. Temperature:
350°F
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 23g
Protein: 2g
Substitutions for ingredients:
- Instead of vegetable oil, you can use melted butter or coconut oil.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add chopped nuts or dried fruit to the dough for added texture and flavor.
- Use different cookie cutters to make different shapes.
Tips and tricks:
- Make sure to brush the cookies with the cinnamon-ginger syrup while they are still warm to help the syrup soak in.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more oil or honey.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to a week.
Reheating instructions:
To reheat the cookies, place them in a 350°F oven for a few minutes until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle the cookies with chopped nuts or drizzle with melted chocolate.
Pairings:
Serve the cookies with a cup of tea or coffee.
Suggested side dishes:
These cookies are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the dough is too dry, add a little more oil or honey.
- If the cookies are too hard, reduce the baking time.
Food safety advice:
Make sure to properly store the cookies in an airtight container to prevent spoilage.
Food history:
Suksilgwa is a traditional Korean sweet made with cinnamon and ginger.
Flavor profiles:
These cookies have a sweet and spicy flavor from the cinnamon and ginger.
Serving suggestions:
Serve these cookies as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Korean
Taste: Sweet, Spicy, Aromatic, Cinnamon, Ginger, Cinnamon-Y, Ginger-Y