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Ginger Cookies

  Ginger cookies are delicious, spicy, and aromatic treats that are perfect for any time of the year. They are often associated with the holiday season but can be enjoyed anytime you crave a flavorful and comforting cookie. Here's a basic recipe for making classic ginger cookies: Ingredients: 100g butter 100g sugar powder 160g all-purpose flour 10g milk powder 10g custard powder 20g ginger powder 10g cinnamon powder 2 drops Vanilla essence 1 egg 1 teaspoon baking powder 1/4 cup crystallized ginger, finely chopped (optional, for added ginger flavor) Additional granulated sugar for rolling the cookies Instructions: Preheat your oven to 175°C. Line a baking sheet with parchment paper or a silicone baking mat. In a mixing bowl, sift together the flour, baking powder, custard powder, milk powder, ginger powder, and cinnamon powder. Mix them well. In a separate bowl, whisk together the butter, sugar, and vanilla essence until light and fluffy. Add the egg to the butter-sugar mixture and
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Nankhatai

Nankhatai is a popular Indian shortbread cookie that has a crumbly and melt-in-your-mouth texture. It's a perfect accompaniment to a cup of tea or coffee. Here's a simple and delicious Nankhatai recipe for you to try:




Ingredients:

  • 150g all-purpose flour (maida)
  • 25g coconut powder
  • 100g sugar powder
  • 100g butter softened
  • 10g milk powder
  • 10g custard powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cardamom powder
  • A handful of chopped nuts (almonds, pistachios) for garnish

Instructions :

  • Preheat your oven to 170°C. Line a baking sheet with parchment paper.
  • In a mixing bowl, add softened butter and powdered sugar(sift). Beat them together using a whisk or an electric mixer until you get a smooth and creamy texture.
  • In a separate bowl, sift the all-purpose flour, milk powder, custard powder, baking powder, and cardamom powder. Sifting helps ensure that there are no lumps and results in a smoother dough. Add coconut powder to it.
  • Combine the dry ingredients with the butter-sugar mixture. Mix well to form a soft dough. If the dough seems too dry, you can add a tablespoon of milk to bring it together.
  • Keep the dough in the refrigerator and let it rest for about 15–20 minutes.
  • Preheat your oven to 170°C.
  • Take small portions of the dough and roll them into smooth balls. You can make them as big or small as you like, but they should be consistent in size for even baking.
  • Place the balls on the prepared baking sheet, leaving some space between each cookie as they will spread slightly during baking.
  • Gently press a few chopped nuts (almonds or pistachios) on top of each cookie for added flavor and presentation.
  • Bake the Nankhatai in the preheated oven for 15–20 minutes, or until they turn light golden brown at the edges. The baking time may vary depending on the size and thickness of the cookies, so keep a close eye on them.

Note: Check the undersides, which should be golden at the end of cooking.

Once done, remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes. Then transfer them to a wire rack to cool completely.

Store the nankhatai in an airtight container. They will stay fresh for several days.

Enjoy your delicious homemade nankhatai with a hot cup of tea or coffee!



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Location: India

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