Serves 1
Directions
- 1Cream the softened butter with dark brown sugar and jaggery powder.
- 2Add a splash of vanilla extract and fresh orange zest to the creamed butter and sugars.
- 3Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, ginger powder, cinnamon powder, and ground clove with the wet ingredients.
- 4Mix the ingredients until they look sandy and coarse.
- 5Add 3 and a half tablespoons of warm milk to bring the dough together, adjusting the quantity as needed.
- 6Mix until the gingerbread cookie dough comes together.
- 7Refrigerate the dough for 10-15 minutes.
- 8Roll out the chilled dough between two sheets of parchment paper to prevent sticking.
- 9Cut out cookies using Christmas cookie-cutters.
- 10Bake the cookies in a preheated oven at 170°C for about 10 minutes.
- 11Allow the cookies to cool completely.
- 12Decorate the cooled cookies with royal icing, made by combining 1 egg white with 1 and a half cups of icing sugar.
Ingredients
- 0.5 cup softened butter
- 0.5 cup brown sugar
- 0.25 cup jaggery powder
- 1 tsp vanilla extract
- 1 tsp fresh orange zest
- 1 cup all-purpose flour (maida)
- 1 cup whole-wheat flour (atta)
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp ginger powder
- 0.25 tsp cinnamon powder
- 0.125 tsp ground clove
- 3.5 tbs warm milk
- 1 egg white
- 4 cup icing sugar, sifted twice
Equipment
ovenparchment papercookie-cutters
Tips
- Using a combination of dark brown sugar and jaggery powder takes you closest to the traditional flavor and texture of a gingerbread cookie.
- Adjust the quantity of milk according to the dough's consistency.
- For a vegetarian alternative to royal icing, use melted white chocolate.
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