Monday, March 2, 2009

Ginger bread cookies

3 cups flour-sorghum flour,Sunira foods
¼ th Baking soda
¼ tsp salt
2tsp ground ginger
1tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1/4th cup olive oil+2 tablespoon (This is a substitute for butter in the original recipe). I have used extra virgin olive oil
½ cup granulated white sugar
1 large egg
2/3 cups organic molasses/Jaggery. I have used organic jaggery granules and made the syrup mixing it with water and heating over medium flame to get the consistency
Cream the sugar and olive oil until well combined. Add the egg and molasses beat till fluffy. Gradually add the flour mixture with the spices, soda and salt. Blend the ingredients well. Wrap the dough in a plastic wrap and leave overnight. On a lightly floured surface roll the dough out and use a cookie cutter. Bake for 8-12 minutes. Remove from the oven and leave to cool on a wire rack. I went wrong twice once with the quantity of ginger, adding a little extra. It leaves a very strong ginger flavor. The second time around the dough was a little sticky after refrigeration Again; the cookies did not come out well. After all, one learns by one’s mistake. It is better to have tried and repented rather than not having tried at all. Sounds cliché. LOL

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