Yakgwa (Korean Honey Cookies)

Steps

1. Whisk together the all-purpose flour, sweet rice flour, and cinnamon in a bowl.
2. Gradually add sesame oil, mixing with your fingers until the mixture looks sandy.
3. In a separate bowl, combine hot water, honey, sugar, and salt.
4. Pour the wet mixture into the flour mixture and stir gently until the dough comes together.
5. Wrap the dough and chill for 1 hour.
6. For the syrup, combine jocheong, honey, ginger slices, cinnamon, and water in a saucepan.
7. Bring to a boil, then lower heat and simmer 8-10 minutes until syrup thickens and drips slowly from a spoon. Set aside to cool.
8. Portion the chilled dough into 24-25 g pieces.
9. Press each piece into a yakgwa mold and smooth the top.
10. Poke a few holes in the back of each piece with a toothpick, then gently remove from the mold.
11. Heat frying oil to 130°C (265°F).
12. Fry the pieces patterned side up, slowly, about 5 minutes per side until lightly golden, adjusting heat as needed.
13. Transfer fried cookies to a rack or tray to drain excess oil.
14. Arrange the warm cookies upright in a small container and pour the cooled syrup over them so most of each cookie is submerged.
15. Cover and soak for 24-48 hours.
16. Lift the cookies from the syrup and place on a rack for 3-4 hours to let excess syrup drip off and the surface dry slightly.
17. Sprinkle with sesame seeds before serving, if desired.