Cookies with ginger flavor brings back memories of Enid Blyton kids on a picnic!
Cookies method: Ice Box
Makes: 40 Cookies
¾ Cup Butter
½ Cup Brown Sugar / Cane Sugar (unrefined cane sugar – dark brown muscovado sugar – 500 gms – 199 rs)
½ Cup Sugar Powder
¼ Cup Honey
15 ml (1tbsp) Milk
2tbsp Milk Powder
½ tsp vanilla essense (Optional)
½ tsp Nutmeg Powder
2 Cups Maida
2 tsp Cooking Soda
1 ½ tsp Cinnamon Powder
½ tsp Clove Powder
½ Cup Sugar Granules
1 or 2 tbsp Fresh Ginger, Grated
Sieve Maida, Soda, Milk Powder in a bowl and keep it aside.
Cream Butter, Brown Sugar and Sugar in a separate bowl.
Add Milk and Honey to Butter-Sugar mixture and mix well.
Add Maida, Cinnamon, Clove, Ginger, and Vanilla Essence to it and mix well.
Remove to a bowl and cover the bowl with the cling film. Refrigerate for 30 minutes or until firm. Can store in fridge for 2 to 3 days.
Preheat oven. Line the baking tray with Butter and flour.
When the dough is firm. Divide into balls and roll them in sugar and arrange on the baking tray.
Bake @ 160 degrees for 30 minutes.