Name: Egg-less Butter-less Gingerbread Cookies recipe by Poonam Bachhav at BetterButter
Prep time: 60 min
Cook time: 12 min
Total time: 72 min
Yield: 60
Ingredients: 1 cup whole wheat flour; ½ cup Ragi Flour; ½ cup oil; ½ cup brown sugar; ¼ cup powdered Jaggery; ½ teaspoon baking powder; Pinch of salt; 1 tablespoon ground ginger; ¼ teaspoon ground Nutmeg; ¼ teaspoon ground Cloves; ¼ teaspoon ground Cinnamon; For Royal Icing , 1/4 cup Icing Sugar; 1-2 teaspoon Milk

ABOUT Egg-less Butter-less Gingerbread Cookies RECIPE

Christmas without cookies and fruit cakes seems incomplete. One such cookie which is specially made during this time of the year is the gingerbread cookie. I have referred this recipe from Culinary Xpress by Alka Jena. Have made few changes in the recipe and replaced refined four with whole wheat flour and Finger-millet(ragi) flour to make it a healthy affair. You can use whole wheat flour alone as well. The recipe is egg free , butter free and without the use of molasses. I did not have the gingerbread man cookie cutter so have managed with a basic star shape. Icing is optional as the cookies taste good even without it. If you wish you can simply dust the cookies with powdered sugar.

Ingredients Serving: 60

1 cup whole wheat flour
½ cup Ragi Flour
½ cup oil
½ cup brown sugar
¼ cup powdered Jaggery
½ teaspoon baking powder
Pinch of salt
1 tablespoon ground ginger
¼ teaspoon ground Nutmeg
¼ teaspoon ground Cloves
¼ teaspoon ground Cinnamon
For Royal Icing , 1/4 cup Icing Sugar
1-2 teaspoon Milk

Instructions

In a bowl sift both the flours with spice powders, baking powder and salt. Keep aside.
In another bowl take sugar and oil and mix well.
Dissolve the powdered jaggery in 3 tablespoon of water and add it to the bowl of sugar and oil. Blend well with a wire whisker.
Gradually stir in dry ingredients into the wet ingredients and blend well. Gather the dough and wrap in a cling film. Refrigerate for at least 1 hour.
Remove the dough and place a portion of it on a working surface lined with parchment paper. Roll out into a ¼ inch thick sheet.
Cut the cookies into desired shape using a cutter.
Preheat the oven at 180 degree Celsius .
Space cookies 1 inches apart on a baking tray lined with parchment paper. Place the baking tray in fridge until the oven gets preheated.
Bake the cookies for 10-12 minutes per batch .
Remove the cookie sheet from the oven and allow the cookies to stand until they are firm enough to move to a wire rack. Repeat the process with rest of the dough.
After cookies are cool they can be decorated as desired. For icing, take icing sugar in a bowl and add milk to it to get a thick icing. Put it into the icing bag ( i have used zip lock bag )and decorate the cookies.

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