Thursday, June 20, 2013


Hi Friends

It's been a while since I posted. I was busy with my home renovation project, it's still not complete but let me post this recipe for good old world gingersnaps which I just made for my family to have with tea. 

The last 2 days were sunny here and now the rain is back. With weather like that you need to eat right, grab a gingersnap and experience what I am recommending here. 

This recipe is adapted from I have used jaggery instead of molasses. I skipped the cinnamon, why is the west so obsessed with it? gingersnaps can do without it. Isn't gimger the star spice here! I used Dalda for the fat. Ok don't scold me but certain things like gingersnaps taste goooood with it. Plus I never buy Dalda but right now that's what I found in my SIL's kitchen.

Well I'll let you mark it not so heart healthy. But you bet you can't say no to a still warm cookie that's oven fresh!


2 cups maida / all purpose flour
1 cup regular granulated sugar
1/4 cup jaggery
1/2 teaspoon salt
3/4 cup Dalda/ margarine
3 tablespoons fresh grated ginger
2-3 tablespoons milk
2 teaspoons baking powder
1/4 cup castor sugar for coating

In a large mixing bowl cream together the Dalda and 1 cup regular sugar. Add the jaggery, salt, milk and ginger to it and mix well. Finally add the maida and baking powder. Make a dough.

Divide the dough into 24 equal parts. Roll into balls and coat with castor sugar. Press down the balls and shape into a thickness you prefer. I made few really thin and they are the snappiest!

Bake at 200deg Celsius on convection mode. It took me 20 mins to bake 1/4 inch thick cookies, 6 at a  time in a 9 x 13 cookie tray.

The cookies will get a lovely golden color. If you want a shade darker bake for 5 mins more. This is a  picture clicked on the iPad will post better ones later, after my home is fully functional. Until then enjoy the Gingersnaps on a rainy day with a cup of chai as you wonder about the joys of nature and pitter patter.


  1. Ooooh ... look at them! So so good. I do bake ginger biscuits with jaggery but have never added milk. Will try the next time.
    All the best on the renovation. Hope the rains aren't playing spoilsport. :-)

    1. Hi Sharmila, the milk is a replacer for egg here just to bind the crumbs into a dough not noticeable on the flavour front. Hey thanks for the wishes the project is almost 90 % done. It's always the last bits that stretch you will agree.

  2. I will make these real soon. I have been eyeing them since I saw this on ur FB page.
    And I agree with u, I can do without cinnamon too, in most cases. Hope the renovation is done by now.

    1. I want to make them with you again! Oh the cinnamon thing is so overdone. I've been experimenting with different spices in the bakes with some good results. Yes finally done with the renovation, enjoyed doing up the house. For two months I was on my toes! Now enjoying the fruits of labor.

  3. looks great... nice space... when u get time, visit mine...

    Event: Dish Name Starts with U


Thank You for taking the time to leave your thoughts here.

Popular Posts

On Trail