Whole Wheat Ginger Cookies

Christmas is round the corner and all baking groups on Facebook is full of festive recipes. People are busy baking ginger bread man, plum cakes and other goodies. Here is an eggless version of ginger cookies made with whole wheat flour and jaggery. Its very crunchy and crispy with an earthy flavour of whole wheat and jaggery which is paired beautifully with the spices.

Ingredients:

• Organic whole wheat flour 125 gm
• Salt a pinch
• Baking powder 1/4 tsp
• Baking soda 1/4 tsp
• Organic jaggery 1/2 cup
• White sugar 1 tbsp
• Butter 75 gm
• Mixed spice powder 1/2 -3/4 tsp
• Grated ginger 1 tsp
• Ginger juice 1 tbsp
• Pepper powder 1/4 tsp

Method:

• Add 3 tablespoon of water to the jaggery powder and boil it to make a thick dark syrup. Strain and allow it to cool.
• Preheat the oven at 160-170 degree Celsius.
• Line a baking sheet with parchment paper and keep it ready.
• Peel, wash and grate the ginger. Squeeze and take a tablespoon of juice and save the remaining grated ginger.
• Cream the butter and jaggery syrup till it is soft and fluffy. Add the ginger juice and grated ginger and mix well.
• Mix the wheat flour, baking powder, baking soda, salt,and spice powder.  (I have used a combination of cinnamon, cloves and nutmeg powder)
• Now slowly add the dry ingredients to the butter-jaggery mixture and mix. Do not knead the dough.
• Make small balls of equal size and coat it with the white sugar. Now place these on the parchment paper.
• Bake at 160 degree Celsius for 20-22 minutes or till the top and sides look golden.
• Remove the tray from the oven and allow it to remain in the tray for 7-8 minutes.
• Transfer onto a cooling rack and cool well.
• Store in air tight containers.