eggless ginger cookies recipe /cinnamon ginger biscuits
Ingredients
- All purpose flour/maida - 95 gms
- Jaggery powder/vellam - 50 gms
- Butter unsalted(cold) - 50 gms
- Ginger(dry)powder - 3/4 tsp
- Cinnamon powder - 1/4tsp(little less)
- Salt - 1/4 tsp
- Baking soda - 1/2 tsp
- Honey - 2tbsp
Instructions
- Prepare a baking tray with parchment and keep ready.2.Measure every ingredient and keep ready.3.Take a mixing bowl add maida ,ginger powder, cinnamon powder, salt and baking soda mix thoroughly or else sieve it.4.Then add butter and jaggery mix to form a bread crumb consistency.5.Now add honey and make a soft dough.6.Rest in fridge for 10-15 minutes.7.Take out and pinch off balls.8.Roll and flatten a little as it will spread while baking.9.Place it in baking tray with regular intervals.10.Preheat oven at 175 degrees for 10 minutes.11.Place and bake for 10-15 minutes.12.Take out when done cool and enjoy.
Notes
- Baking temperature for each oven differs so do it accordingly.
- Instead of jaggery you can use castor sugar or half and half of both.
- Butter should be cold that's the consistency.
- Mine baked for 12 minutes and it was perfect.
- If you don’t like the flavour of cinnamon avoid you can even add nutmeg powder.
- The specialty of this cookie is that it forms cracks on top when baked.
- You can sprinkle some sugar on the dough and bake.