So it is that time of the year, when there is a slight dip in the temperature. Winter is calling and you can feel the nip in the air. Mornings and evenings have become cooler & at this time of the year who doesn't like to have a hot cup of tea with your favourite cookies.
As the name suggests these GINGER & CINNAMON COOKIES are perfect for these winter months with ginger & cinnamon providing the warmth in the cold evenings. Once you bake them your house is going to be full of the nice aroma of freshly baked GINGER CINNAMON COOKIES.
INGREDIENTS
All purpose flour (maida) 2 cups/250 gms
Butter 200 gms
Castor sugar or powdered sugar 1/2 cup/125gms
Ginger juice (adrak ka ras) 2 tea spoons (grate fresh ginger & strain it to get the juice)
Cinnamon powder ( dalchini) 1 tea spoon
Nutmeg powder (jaiphal) 1 tea spoon (optional)
METHOD
1. Take the butter and powdered sugar in a bowl and whisk it together till it becomes soft and fluffy.
2. Slowly fold in the all purpose flour with a spatula.
3. Add the ginger juice, cinnamon powder and nutmeg powder and mix it till you get a dough.
4. Take a cling film, place the dough on it and shape it into a log. Wrap it in the cling film & refrigerate the dough for two hours or till the butter solidifies.
5. Line your baking tray with parchment paper. Pre heat the oven to 150 degrees.
6. Cut the dough in equal size pieces and lay them on the tray.
7. Bake for 10-15 minutes or till the edges start browning. Enjoy the cookies with a hot cup of tea :)
NOTES
1. Butter should be softened & not melted.
2. If not using castor sugar, take the granulated sugar, powder it finely & then sieve it once to get finely powdered sugar.
3. Instead of ginger juice, ginger powder can also be used but increase the quantity to 1 & a half to 2 table spoons.
4. Check that the cookies are of the same size or else they will not bake evenly.
5. Do not wait for the top of the cookies to turn brown or else they will burn from the bottom. Baking time differs for every oven so check after 10 minutes if you see the sides browning, switch it off.
6. Place the baking tray in the middle rack of the oven & bake with only the lower element on.
7. The cookies will be soft when you check them for doneness but will turn hard once they cool down. Let them cool down on the baking tray completely.
8. The dough can be made and kept in the fridge for a week.
8. The dough can be made and kept in the fridge for a week.
PICTORIAL GUIDE
1. Take the butter and powdered sugar in a bowl and whisk it together till it becomes soft and fluffy.
2. Slowly fold in the all purpose flour with a spatula.
3. Add the ginger juice, cinnamon powder and nutmeg powder and mix it till you get a dough.
4. Take a cling film, place the dough on it and shape it into a log. Wrap it in the cling film & refrigerate the dough for two hours or till the butter solidifies.
5. Line your baking tray with parchment paper. Pre heat the oven to 150 degrees.
6. Cut the dough in equal size pieces and lay them on the tray.
7. Bake for 10-15 minutes or till the edges start browning. Enjoy the cookies with a hot cup of tea :)
HAPPY BAKING :)))
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