Gingerbread Cookies

500 gms refined flour
1 tsp baking powder
½ tsp baking soda
1 ½ tbsp ginger powder
1 tbsp  cinnamon powder
1 tbsp nutmeg powder
½ cup brown sugar
200 gms butter, softened
1 egg
½ cup finely grated jaggery
1 tbsp honey

Sift together the flour, baking powder, baking soda, and spice powders.
Cream together the butter and brown sugar.
Add the egg and beat for a while.
Mix in the jiggery and honey.
Add the flour mixture bit by bit, beating well till incorporated fully.
Knead the dough firm and cover with cling wrap.
Refrigerate for around 4 hours.
Remove portions and knead.
Roll out to about ¼” thickness and cut into desired shapes.
Lay out on a parchment paper.
Preheat the oven to 180 deg and bake on a wire rack for 8-10 minutes a batch.
The corners should be a darker toasty brown and the centres still browning.
Leave to cool completely before storing in an air tight container.


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