Eggless wheat gingerbread cookies

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 What do you need

2 cups Whole wheat flour/Atta

3/4 cup clarified butter/ghee

1/4 tsp ginger juice(extracted from grated fresh ginger)

1 tsp dry ginger powder

1/2 cup+2 tbsp granulated sugar(powdered in a coffee grinder)

1/4 cup milk

pinch of salt

for decoration-2 tbsp granulated sugar

With a small gingerbread cookie cutter I made 34 cookies using this recipe.

What you need to do

  • In a large bowl,cream the sugar and butter until light and fluffy.
  • Add the salt,ginger powder,ginger juice and wheat flour and mix everything till the ghee is mixed evenly.
  • Add a tbsp of milk at a time to form a dough ball.
  • Cover this dough and refrigerate for 30 mins.
  • Roll the dough about 1/4 inch thick and using a gingerbread cookie cutter cut the cookies.
  • Place the cookies 1/2 inch apart on a cookie sheet lined with parchment paper.
  • Sprinkle granulated sugar on the each cookie.
  • Place the cookie sheet in the freezer for 30 mins.
  • Preheat the oven at 350 deg F and bake the cookies on the middle rack of the oven for 18-20 mins.Just until the edges turn light brown.
  • Remove from the oven and let them cool.Store in an airtight container.
Note:If you roll the dough thin the cookies bake for 10 mins or else cookies might turn dark brown.

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