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Eggless Gingerbread Cookies
Serves 1
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Eggless Gingerbread Cookies
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Serves 1
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Directions
1
Cream the softened butter with dark brown sugar and jaggery powder.
2
Add a splash of vanilla extract and fresh orange zest to the creamed butter and sugars.
3
Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, ginger powder, cinnamon powder, and ground clove with the wet ingredients.
4
Mix the ingredients until they look sandy and coarse.
5
Add 3 and a half tablespoons of warm milk to bring the dough together, adjusting the quantity as needed.
6
Mix until the gingerbread cookie dough comes together.
7
Refrigerate the dough for 10-15 minutes.
8
Roll out the chilled dough between two sheets of parchment paper to prevent sticking.
9
Cut out cookies using Christmas cookie-cutters.
10
Bake the cookies in a preheated oven at 170°C for about 10 minutes.
11
Allow the cookies to cool completely.
12
Decorate 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
oven
parchment paper
cookie-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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