Ginger - Cinnamon Cookies

Ginger - Cinnamon Cookies

Makes: 20 - 24

Please use same measuring cup to measure flour, sugar, butter and jaggery or Indian standard standard measuring cup of 100 ml / 4 oz 

You will need

2 cups (200 g) maida / all purpose flour / plain flour
1 teaspoon baking powder
1 pinch salt
1 teaspoon dried ginger powder
1 teaspoon cinnamon powder
1 cup (100 g) sugar (Indian standard measuring cup of 100 ml / 4 oz capacity)
3/4 cup butter
1/4 cup melted and sieved jaggery
1 egg, beat well
2 - 3 tablespoon milk
Extra 3 teaspoon sugar
Extra 2 teaspoon butter (to grease baking tray)

Method

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

In a wide bowl, mix sieved flour with remaining ingredients (sugar, butter, jaggery, beaten egg and milk) and make a soft dough. Do not add more than 3 tablespoon milk when making 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 1/2 - inch) between each biscuit (see the photo above) and bake for 15 - 20 minutes (bake 12 cookies at a time) or until they turn brown color in color.

Keep aside to cool and store in an airtight container.