Step 1

Make ginger water by adding the grated ginger to 4 tablespoons of water. Run it through a sieve to remove the fibrous part.

Step 2

Sift the flour and salt together. Add 4 tablespoons of ginger water, and mix it well. Knead with the heel of your hand until the dough comes together without visible flour in the dough and the bowl. Add a little more water if necessary, a teaspoon at a time. It should feel dry and stiff for easy shaping of the cookie. Cover with a plastic wrap, and let it rest for 30 minutes. After resting, the dough will feel slightly softer.

Step 3

over medium low heatIn a small saucepan, bring the sugar, syrup and water to a boil over medium low heat. Continue to simmer until the syrup is reduced to half, about 4 to 5 minutes. Remove from the heat. See note 2.

Step 4

Flour a cutting board. Cut the dough (if used 1 cup of flour) into two pieces for easier handling. Flatten one piece to a small rectangle. Wrap the other one until ready to use. Roll the flatten one with a rolling pin to make a thin rectangle, about 5 x 8-inch.

Step 5

Cut the rectangle in half lengthwise, and then cut each half into about 6 1-inch small rectangles.

Step 6

Fold a piece in the middle. From the folded side, make a slit in the middle, and then a shorter slit on each side of the middle slit.

Step 7

Unfold it, and push one end through the middle slit, wiggling it gently to shape it. Repeat with all pieces. Repeat steps 4, 5, 6 and 7 with the other half of the dough from step 4.

Step 8

Pour about 1 inch of oil into a heavy bottom pan. When the oil is hot (275°F/135°C), drop the pieces in one at a time. Cook for about 3 minutes. Remove and briefly set them on a wire rack or in a strainer.

Step 9

Coat with the syrup while still warm. Sprinkle with the optional pine nuts on top.

Step 10

Put the same amounts of two different color doughs together and roll it out, cut, and shape, following steps 4 to 7.