I love ginger biscuits which I had first tasted when we visited Sri Lanka. Whenever possible I buy ginger biscuits and enjoy it with a cup of tea.

So I decided let me try and make Ginger Cookies. I also wanted to make it healthy so experimented with different ingredients. Happy it was such a success.

So directly to the recipe:

  1. 3 c wholewheat flour
  2. 1 tbs baking powder
  3. 1/2 tsp. Cinnamon powder
  4. 1/4 tsp. Nutmeg powder
  5. 1/3 c honey
  6. 1/3 c butter (melted)
  7. 1/2 c milk
  8. 100 gms. Freshly grated Indian ginger
  9. 150 gms Preserved Ginger cut into small bite size pieces ( store bought)
  10. 2 tbs. Dried Ginger powder

Method: In a strainer strain wholewheat flour, baking powder, cinnamon powder, nutmeg powder, grated ginger and dried ginger powder. Mix well using a spatula.

In a microwave safe measuring cup melt butter and add honey to it. Add it to the dry ingredients and mix well with a whisk to form bread crumbs shape. Add the finely chopped ginger preservatives. Warm the milk in the same cup in the microwave and add it to dough. Bring the dough gently together using the tip of your fingers. Let it rest for 1/2 an hour for the baking powder to activate.

In the meanwhile preheat your oven to 150°C. Line your oven tray with parchment or butter paper. Take a tablespoon and scoop out 2 tablespoonfull dough. Using the palm of your hands shape it into rounds. Place the cookies about 1″ away from each other. Once you have done the entire batch place them in the oven. (You may need 2-3 oven trays/batches depending on the size of your oven) Bake for 15-20 minutes. Switch off the oven and let it cool. When slightly cool to touch remove from the oven and place on a wire rack to cool completely. Fill into an airtight jar. Enjoy your cookies with a cup of tea or plain as a snack.

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5 thoughts on “Wholewheat Crinkly Ginger Cookies

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