Makes : 30 – 35 cookies
Oven Setting: 160 -170°C
Tray size: 13″ x 9″
Make sure all your ingredients, including the eggs, are at room temperature.
Ingredients:
- Flour – 200 grams
- Whole Wheat flour – 60 grams
- Baking Soda – 1 teaspoon
- Cinnamon powder – 6 teaspoons
- Butter – 250 grams
- Sugar – 140 grams
- Demerara sugar – 100 grams
- Honey – 50 grams (you can substitute honey with kakvi or melted jaggery)
- Milk – 4 tablespoons
- Grated Ginger – 6 teaspoons
- Oats – as required to sprinkle on top of the cookies (optional)
Method:
- Pre-heat the oven to 170°C.
- Grease 2 baking trays and line them with baking paper.
- Sieve the flour, baking soda and cinnamon.
- Using an electric stand mixer, cream the butter and sugars until light and fluffy.
- With a spatula, stir in the honey along with half of the flour mix and half of the milk. Give it a good mix. Now add in the rest of the flour and milk. Mix together.
- Finally, fold in the ginger.
- Drop the dough no more than a tablespoon at a time, on to a greased and lined baking tray. Set them about 2½” apart (for the tray size used here, I set 8 per tray) and bake until the edges are a golden brown, for 20 minutes. Turn the tray around at half-time.
- Allow the cookies to cool a little on the tray (so they don’t break up) before transferring them to a rack to cool and harden, or if you’re impatient like me then directly slide them on to a rack soon as you pull them out of the oven and leave to cool and harden.
Note:
The centres of the cookies will still be a little soft as soon as you pull them out of the oven. They will become crispy and harden once they cool down to room temperature. Store away in an airtight container only after they are completely cool.
If you find they need to crisp up some more (after they cool down to room temperature), pop them back into the oven for a couple more minutes. Keep a watchful eye though, so as not to burn them.