Ring in Christmas early with these gingerbread cookies (recipe inside)

Ingredients

For cookie dough

• 1 cup – Maida or all-purpose flour
• 3.5 tbsp – Warm milk
• 1 tsp – Orange zest
• ½ cup – Brown sugar
• ⅛ tsp – Ground cloves
• 1 tsp – Baking powder
• ¼ tsp – Cinnamon
• ¼ tsp – Ginger powder
• ½ cup – Softened butter
• 1 cup – Atta
• ½ tsp – Baking soda
• ¼ cup – Jaggery
• 1 tsp – Vanilla

For icing

• 1 – Egg white
• 1.5 cups – Icing sugar (sifted twice)
• Melted white chocolate

Instructions

Preheat the oven to 170*C. Meanwhile, in a bowl, mix softened butter, brown sugar and jaggery. Whisk until it is fluffy and then add vanilla along with orange zest.

Next, mix all the dry ingredients together — all-purpose flour, atta, baking powder, baking soda and the spices.

Now knead the dry ingredients into a dough. But use warm milk to knead it together.

Once done, wrap it in a clean sheet and refrigerate for 10-15 minutes.

Roll out the dough using a rolling pin and keep the thickness around ¼ inches. Then take your favourite cookie cutter and shape it out the dough.

Bake for 10-12 minutes until the edges become golden brown. Allow them to cool down before you lift them up from the tray.

Finally, it’s time for icing! Beat the egg whites in a large bowl. Add sifted icing sugar, half a cup at a time, as you continue to whisk until you have achieved the desired consistency.

Just in case the icing is still runny, continue to add sugar. Transfer it into a cone bag and decorate as you like!

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