Growing up, summer holidays were spent in Mangalore. That also meant indulging in a whole lot of treats which included ginger biscuits from the local bakery. Among all the other sweet baked goodies like nan khatai, butter cookies, chocolate cream biscuits, cream puffs and others, ginger biscuits stood out. Sharp, spicy and they smelled divine. They were the grown up’s choice of biscuits. Us kids mostly went for the sweeter cookies. With time, the ginger biscuits grew on me and will always be a part of my childhood. At least, what it smells like.
There are two big changes I made from the original recipe. One of them was accidental. It’s the sugar. The other was molasses. We don’t get molasses in the local shops and I wasn’t going to make it from scratch. I also thought it’d be a good idea to skip it so it stays slightly more crispy. The cookies turned out great and I’m sticking to this recipe.
10 mins + 20 mins (to chill in the fridge)
Flour – 1 cup + 2 tbsp
Butter – 1/2 cup at room temperature
Brown sugar (or a mix of brown and white sugar) – 3/4 cup
Egg – 1/2 (whisk one egg and use only half)
Baking soda – 1 tsp
Cinnamon powder – 1 tsp + 1 tsp
Ginger powder – 2 tsp + 1 tsp
Pepper powder – a pinch
Caster sugar – 1/4 cup
Cream butter and sugar till light and fluffy.
Add half the egg and whisk till pale.
Add the dry ingredients and gently fold them all together till you have a dough. Don’t over mix.
Chill the dough in the fridge for 20 mins.
Preheat oven at 190 degrees C.
Line your baking tray with parchment paper.
Pinch a lemon sized ball off the dough, roll it in between your palms, then roll it in a mixture of caster sugar, ginger powder and cinnamon powder.
Place on the baking tray and press the top so it flattens a little.
Bake for 15-18 mins or till the cookies are brown around the sides.