Its taste is highly appreciated and enjoyed.
Now the winter season begins with upcoming Christmas.
I think this is the perfect time to prepare the ginger bread cookies.
Ingredients:
Unsalted Cow butter 200 gm @ room temperature.
Cane Sugar/Brown Sugar 125 gm
Bourbon Vanilla extract 1/4 tsp
One egg
Powdered Salt 1/4 tsp
Shredded Ginger 1 tbsp
All purpose flour 250+125+125 gm
Baking powder 1.5 tsp
Baking Soda 3/4 tsp
Freshly groundCinnamon+Nutmeg+Cloves (each equal proportion) ground and stored for future use) 1 tsp
Add cow butter at room temperature until a dry mixing bowl.
Blend to a smooth paste.
Add Cane Sugar and mix well to combine.
Add vanilla extract and mix again.
Pour the egg yolks and Powdered Salt.
Blend using an electric blender until light and fluffy.
Add shredded Ginger 1 tbsp and blend to combine.
Second step:
In a sieve, add All purpose flour, Baking powder, Baking soda and spice powder (Cinnamon+Nutmeg+Cloves finely ground)
Sift the flour directly onto the buttery contents.
Combine everything together.
The loose dough to be added more flour
125 gm and mix to combine.
Still loose...
Add another 125 gm.
Mix to combine to form a non stick and soft dough.
Finally, knead gently to form a non stick dough.
Third Step
In a parchment placed on a Baking tray,
Make disk shaped portions of the dough and place them with 1 inch gap between them.
Design as you wish.
Now the cookies are ready to go into the oven.
Fourth Step:
Pre heat the microwave oven @ 180° C/ 325 ° F for 10 minutes.
Place the cookies tray into the oven and bake for 18 minutes.
Set aside to cool down.
Done.
Your Ginger bread cookies are ready to enjoy.
Out of the given quantity of the ingredients, we can make 30 Cookies.
Perfect choice for any season Tea time.
