Whole wheat - Egg less Ginger cookies

Whole wheat - Egg less Ginger cookies!

My mum loves ginger biscuits and is always looking for them in almost every store we visit. For her, I decided to try baking these yummy biscuits today. 


Ingredients

Whole wheat - 1 cup
Ginger powder / dry ginger - 1 1/2 tsp
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Cinnamon powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
Flax seeds powder - 1 tbsp
Butter - 1/4 cup, room temperature
Jaggery - 1/4 cup, melted
Brown Sugar - 1/4 cup
All purpose flour - 1 tsp

Preparation

1. In a large bowl, mix together whole wheat, ginger powder, baking powder, baking soda, cinnamon powder, nutmeg powder and flax seeds powder
2. In another bowl mix together, butter, brown sugar and melted jaggery (This could be done on the stove to keep the liquid consistency of jaggery)
3. Now gradually, add the solids into the liquids and make a dough out of this mixture
4. Preheat your oven to 350F / 180C
5. Grease your cookie tray and line it with a parchment sheet
6. Sprinkle a little all purpose flour, roll the dough and cut desired shapes with a cookie cutter (you could also roll the mixture into small balls) and place them on the cookie tray
7. Place your cookie tray in your preheated oven and bake for 7 - 10 minutes
8. Allow the cookies to cool in the tray for 5 minutes
9. Transfer cookies to cooling rack to cool completely (about 10 minutes). The cookies should be crisp on the outside and soft on the inside with the ginger flavor the last note of the taste

Note : The biscuits might turn out less softer when jaggery is used.