Name: Gingerbread cookies recipe by Nandita Shyam at BetterButter
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 10
Ingredients: Grated Palm jaggery- 1cup; Water- 1/2cup; Butter- 1 cup or 16tbsp at room temperature; Icing sigar- 1 cup icing sugar; Salt- 1/2tsp; Baking soda- 1-1/2tsp; Baking Powder- 1/2tsp; Cinnamon powder- 1tsp; Ginger powder- 1tsp; Chai masala- 1/2tsp; All purpose flour- 4 cups (measured after sifting 3 thrice); Milk- 2 tbsp; For the icing:; Icing Sugar- 6tbsp; Water- 1tbsp

Ingredients Serving: 10

Grated Palm jaggery- 1cup
Water- 1/2cup
Butter- 1 cup or 16tbsp at room temperature
Icing sigar- 1 cup icing sugar
Salt- 1/2tsp
Baking soda- 1-1/2tsp
Baking Powder- 1/2tsp
Cinnamon powder- 1tsp
Ginger powder- 1tsp
Chai masala- 1/2tsp
All purpose flour- 4 cups (measured after sifting 3 thrice)
Milk- 2 tbsp
For the icing:
Icing Sugar- 6tbsp
Water- 1tbsp

Instructions

Mix the palm jaggery and water in the thick bottomed sauce pan and bring the mixture to a boil on low heat.
Once the jaggery dissolves and reaches single thread consistency, take off the heat and set aside to cool completely.
Combine the butter and sugar in a large bowl and whisk till light and fluffy. Stir in the salt, cooled jaggery syrup and whisk some more.
Add the baking powder, baking soda, cinnamon powder, dry ginger powder and the chai masala all purpose flour and the milk mix well with a spatula.
Divide the dough into four equal portions. Place one portion of the dough between two sheets of baking paper roll out into 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes and place them on a cookie sheet. Leave a
Collect the frills and shape them into a ball and reroll and repeat cutting out until all the dough is used up.
Chill the cut dough in the refrigerator for 10-15mins before baking in a preheated oven at 180C for 10min or until the undersides are golden brown.
Leave on the rack for 10min before moving them to a wire rack to cool completely. Repeat the procedure with the rest of the dough.
For the icing:
Mix the icing sugar and water in a bowl and whisk till well blended.
Transfer the icing into a ziplock bag and cut a small hole in the corner. Pipe the icing over the cookies to decorate. Allow the icing to set for 20mins before storing the cookies in air tight containers.

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