Maejakgwa (fried ginger ribbon cookies in cinnamon syrup)

In a food processor with the dough blade, combine 2 cups all-purpose flour, 1/2 tsp salt and 1 tbsp white sugar.

Grind ginger and squeeze out 1 tbsp ginger juice; add it with 1/2 cup water and knead (by hand if there is no food processor).

Dust with a little flour and put the dough in a plastic bag.

Pinch the tips off the pine nuts and mince them coarsely.

Roll the dough thin, to about 50 by 40, and cut strips 2 cm wide and 6 cm long; keep the leftover edges in the bag so they do not dry.

Cut three slits down the centre of each piece, leaving about 1 cm uncut at each end; push one end through the centre slit to form a ribbon.

Heat the oil; it is the right temperature when a piece of dough slowly floats to the surface right after going in. Fry the cookies in batches until very crispy.

For the syrup, put 1/2 cup sugar and 1/2 cup water on the stove over low heat.

Add about 1 tsp cinnamon powder and turn off the heat.

Gently toss the cookies in the syrup to coat until shiny; sprinkle with the minced pine nuts and drain off the excess syrup.