Ginger cookies are my new favorite cookies to enjoy with my morning chai. I gained a little weight during the pandemic and hence thought of cutting on my sugar intake. My rules weren’t very strict. The unprocessed and natural sugars like jaggery, honey, dates would be work but not refined sugar. I know a lot of people are way stricter when they take up a sugar-free challenge but for me, I chose to go for something which I could sustain and this seemed to work for me.
Benefits of natural jaggery powder
I always like to dunk my cookie or rusk with my morning chai. And no matter what brand I looked at the Indian store, I couldn’t find a biscuit without some processed sugar in it. I wasn’t trying to find something super healthy but just a cookie made with simple ingredients and no refined sugar. But I couldn’t find any. The last thing left was to bake them on my own. The jaggery cookies turned out to quite well and went well so well with my chai. With crispy edges, chewy centers, and the amazing flavours of ginger and jaggery, I can’t wait for you to try them.
The quantity of ground spices used in the ginger jaggery cookies is spot on and gives it the exact store-bought intense ginger-spice flavour, so I highly recommend that you stick to it. Since they are ginger cookies the quantity of ginger powder is slightly more than the rest of spice powder.
Substitute of jaggery:
If you want to make these jaggery cookies and can’t get hold of jaggery, use brown sugar in place. It should work. Even coconut sugar should be okay.
How to make jaggery cookies:
1. ½ cup Slurp Farm Jaggery Powder
2. 3-4 tablespoon hot water
3. 100 gms softened butter
4. 2 cups whole wheat flour
5. ½ tsp baking soda
6. ½ tsp cinnamon powder
7. 2 Tsp dry ginger powder
1. Take ½ cup Slurp Farm powdered jaggery and add 3-4 tablespoon hot water to it. Mix till the jaggery melts.
2. To this jaggery mixture add butter. Beat this mixture lightly till it all mixes together well.
3. Shift all the dry ingredients in a bowl.
4. Mix the butter and jaggery mixture with the dry sifted ingredients.
5. Add ¼ cup of hot water.
6. Fold the mixture lightly to form dough.
7. Cover and place the dough in the refrigerator for 35-40 minutes.
8. Roll the cookie dough into small balls (1 inch).
9. Place them on a baking tray lined with butter paper, 1-2 inches apart.
10. Preheat your oven at 180 degrees C for 15 minutes.
11. Gently press and flatten the cookie dough balls.
12. Sprinkle with some unrefined sugar (optional).
13. Bake the cookies at 180 degrees Celsius for 20-25 minutes. Till the cookies appear golden brown.