Ingredients:

• 2 cups (200 g) – Maida / all-purpose flour / plain flour
• 1 tsp – baking powder
• 1 pinch – salt
• 1 tsp – dried Ginger powder
• 1 tsp – Cinnamon powder
• 1 cup (100 g) – Sugar
• 3/4 cup – Butter
• 1/4 cup – jaggery, melted and sieved
• 1 – egg, beat well
• 2 to 3 tbsp – Milk
• Extra 3 tsp – Sugar
• Extra 2 tsp – butter, to grease baking tray

Method:

1. Sieve flour with baking soda, salt, cinnamon powder and dried ginger powder. Sieve twice.
2. In a wide bowl, mix the sieved flour with the remaining ingredients (sugar, butter, jaggery, beaten egg and milk) and make a soft dough. Do not add more than 3 tbsp milk when making the dough.
3. Preheat the oven (OTG) at 350 degree F or 180 degree C (moderate).
4. Knead the dough again and make 20 – 24 small balls.
5. Flatten them slightly, roll over sugar and arrange on a greased baking tray.
6. Leave enough space (1.5 inch) between each biscuit and bake for 15 – 20 minutes (bake 12 cookies at a time) or until they turn brown colour in colour.
7. Keep aside to cool and store in an airtight container.
8. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya