Cinnamon Cookies

Cinnamon Cookies

Makes: 20 - 24

Please use same measuring cup to measure flour, sugar, butter and jaggery or Indian standard standard measuring cup of 200 ml / 8 oz capacity.

Ingredients

1 cup (200 ml) maida / all purpose flour / plain flour (Indian standard measuring cup of 200 ml / 8 oz capacity)

1 teaspoon baking powder

1 pinch salt

1 3/4 teaspoon cinnamon powder

1/4 teaspoon dried ginger powder

3/4 cup sugar (please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)

1/2 cup unsalted butter / cooking butter (please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)

1/4 cup melted and sieved jaggery (please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)

1 egg, beat well

Extra 3 teaspoon sugar

Extra 2 teaspoon butter (to grease baking tray)

Method

Sieve flour with baking powder, salt, cinnamon powder and dried ginger powder. Sieve thrice.

In a wide bowl, mix sieved flour with remaining ingredients (sugar, butter, jaggery, half the quantity of beaten egg)  and make a soft dough (softer than chapati dough). Add remaining  1 – 3 tablespoon beaten egg if required to make a soft dough.

Preheat oven (OTG) at 350 *F or 180 *C (moderate).

Knead the dough again and make 20 - 24 small balls, flatten them slightly, roll over sugar and arrange on a greased baking tray.

 Leave enough space (1 - inch) between each biscuit (see the photo above) and bake for 15 - 20 minutes in 2 batches (bake 12 cookies at a time – depending upon the size of the baking tray) or until they turn brown color in color.

Keep aside to cool  in a wire rack and store in an airtight container.