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Ginger bread Cookies (Eggless & Whole Wheat Flour)
Ginger bread Cookies (Eggless & Whole Wheat Flour)

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We hope you got insight from reading it, now let’s go back to ginger bread cookies (eggless & whole wheat flour) recipe. You can cook ginger bread cookies (eggless & whole wheat flour) using 11 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Ginger bread Cookies (Eggless & Whole Wheat Flour):
  1. Take 3/4 cup powdered Jaggery
  2. Provide 1/2 cup Hot Water to dissolve the Jaggery
  3. Take 1/2 cup Ghee
  4. You need 2 cups Whole Wheat Flour
  5. Get 2 tsp Dry Ginger Powder (or fresh Ginger Paste)
  6. You need 1/2 tsp Cinnamon powder
  7. Provide 1/4 tsp Nutmeg Powder
  8. Provide 1/4 tsp Homemade Tea Spice powder(Cardamom, Cloves etc) Optional
  9. Get 1/2 tsp Baking Soda
  10. Get 1/4 tsp Salt
  11. Provide 1/4 cup Hot Water
Steps to make Ginger bread Cookies (Eggless & Whole Wheat Flour):
  1. Mix powdered Jaggery in hot water till the Jaggery melts. Strain the syrup to remove impurities. Then beat it with ghee in a blender to a smooth mixture.
  2. In a bowl, sift whole wheat flour, baking soda, salt, ginger powder, cinnamon powder and nutmeg powder. Also I added (completely optional) 1/4 tsp Homemade Tea Masala powder (which already has Cardamom, Cloves, Black Pepper, Cinnamon, Nutmeg & Javitri)
  3. Now add jaggery+ghee mixture to dry ingredients. Gently mix.
  4. Then add 1/4 cup hot water. Mix everything together to form a dough. Do not knead.
  5. If the mixture is loose or sticky, then add more flour & mix. Cover and keep the dough in the freezer for 30 mins.
  6. Take out dough. If it looks dry and crumbly, then add 1-2 tsp of hot water again & mix well. It should be a smooth dough.
  7. Now pinch a big ball to roll out  and cut cookies into your desired shape or simply pinch small balls and press it to flatten them, mark with fork and sprinkle some sugar granules(optional).
  8. Place the cookies with an inch space between them on a greased baking tray. Preheat oven at 180°C before you begin to bake the cookies.
  9. Bake the cookies at 180°C for 20 minutes or till the cookies appear light golden. I baked in 3 batches by keeping others cookies in fridge.
  10. Once cooled, store them in an airtight jar.

This is a great eggless cookie. I didn't even bother to roll them out. Just used a small ice cream scoop rolled them in additional white sugar and pushed them down with the bottom of a glass. To Make The Gingerbread Cookies: In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. In an electric stand mixer fitted with the paddle attachment (or alternately, you can use a hand mixer and a large mixing bowl), beat the butter and.

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