Hello Friends !
December is here and as the temperature drops there is a growing urge to eat warming and spicy things. Why not bake some cookies with ginger 🙂 !
Its been a rewarding month so far , a mellow birthday last week spent with close family followed by a Vegan baking workshop over the weekend. Meeting new people and sharing ideas on Veganism, it’s impact on environment & health was a fun experience. Looking forward to more such experiences. Christmas is round the corner, dry fruits are soaking in the booze and will soon be made into a yummy plum cake! Trying out something new this time, fingers crossed! Ginger cookies and gingerbread was on the list. Ticking of the first 🙂
Been eating cakes & pies so wanted to make this one a healthier recipe. Used Ragi (finger millet) flour & Jowar (Shorgum) flour to make these cookies. Replaced refined sugar with Jaggery. Jaggery adds its own warmth to sweet dishes which is awesome for winters. Used Ginger powder to spice up the cookies. You can also used tiny chopped pieces of candied ginger additionally for a more spicy kick.
1/2 Cup Jowar Flour / Shorgum
1/2 cup Ragi Flour / Finger Millet
1/3 Cup Almonds (powdered)
1/3 Cup Jaggery (powdered)
1 tbs Ginger powdered (as per desired taste)
1/3 Cup coconut oil
1/3 tsp Baking Soda
1/4 tsp Salt
Water – a few tsp to assist in combing
Optional – tiny of of candied ginger
- Sift the Flours , salt, baking soda and ginger powder.
- Whisk together the coconut oil & Jaggery powder.
- Grind 1/3 cup raw almonds in to a powder and add to the dry ingredients.
- Combine the dry and wet ingredients into a bigger bowl. It will be a powdery texture as we have used ragi & jowar.
- Use little water a tsp at a time just enough to bring the dough together into a mouldable consistency.
- Press the dough onto a flat surface to a 1/2 Cm thickness and use star shape cookie cutter to cut out the cookies. Repeat till all the dough is used.
- The cut out cookies are delicate to handle. Refrigerate them for 10-15 minutes so they become firm and easy to handle.
- Preheat oven to 180C.
- Transfer the cookies to a parchment paper on oven tray. Bake the cookies for 10-15 minutes. Depending on how moist your mixture is it could take full 15 mins to bake. Once finished, the edges are firm and center slightly soft.
- Allow to fully cool on a wire rack.
- Once cooled, store in an airtight container as they tend to go soggy soon.
Enjoy these gingery cookies with a hot cup of tea 🙂 ♥♥♥
Note – You can experiment by changing the proportion of jowar & ragi. Along with ginger , ragi here can add to the bitterness. Use more jowar if you prefer a more neutral taste.