Directions

To Make

1. Sift plain flour and glutinous rice flour into a medium mixing bowl. Add in sesame oil and cooking oil. Mix with a spatula until the oil is evenly absorbed. Use hands to rub the mixture into fine crumbs.
2. Sift the flour mixture again to keep the texture light. Add in salt, honey, cinnamon powder, and hot water. Mix with a spatula until a soft dough forms. Wrap up with cling wrap and refrigerate for 30 minutes.
3. While dough is chilling, prepare the honey ginger syrup by placing water, honey, rice syrup, cinnamon powder, and ginger slices into a saucepan. Cook over medium heat until it starts to bubble.
4. Reduce the heat and simmer for 10-12 minutes, stir occasionally. Once the syrup has been thickened but still runny, remove from the heat and set aside.
5. Take the chilled dough and divide it into approximately 24 portions (25g each). Use mould or cookie cutter to shape. The cookie dough should be about 7mm in thickness.
6. Poke small holes in the centre or the back of cookies to help it fry evenly.
7. Heat oil to 120°C, fry cookies in batches for 5 minutes on each side. Drain excess oil on a wire rack.
8. Increase the oil temperature to 160–170°C, fry the cookies again for 2-3 minutes until golden brown. Drain excess oil and allow to cool.
9. Arrange the cooled cookies in a container. Pour the honey ginger syrup over, ensuring they’re fully coated.
10. Allow the cookies to soak for a few hours for a deeper flavour and softer texture.