Indian Pepperkaker Cookies (Gingersnap Made with Jaggery & Ghee)
Makes: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
An Indian spin on Norwegian Pepperkaker Cookies, these are a kind of gingersnap cookie made with all-natural jaggery (Indian cane sugar) and ghee. Delicious, easy cookies perfect for the holidays or any time of year.
2 cups flour
2 tsp baking soda
1/2 tsp Himalayan Pink Salt*
1/3 cup Organic Jaggery* (grated)
2 TBSP filtered water
1 TBSP Organic Cinnamon* ground
2 tsp Organic Ginger* ground
3/4 tsp Organic Cardamom,* green ground
100 g Organic Grass-fed Ghee (1/2 cup + 2 TBSP OR 5 fluid ounces)
1/2 cup sugar organic
1 egg(s)
1/3 cup sugar for coating
Instructions:
1. Grate the jaggery using a large, coarse grater. It will be sticky and moist.
2. Combine with cinnamon, ginger, cardamom, and water in a small sauce pan. Turn on low and melt slowly. Stir with a spoon if needed. This process takes about 2-3 minutes. Make sure the spices are evenly mixed in the melted jaggery.
3. In a bowl, whisk together the flour, baking soda, and salt.
4. In a large mixing bowl, add the melted jaggery mixture, ghee, sugar, and egg. Use a hand mixer to whisk together until light and fluffy. About 5 minutes.
5. Add the flour mixture in two parts and fold in with a fork. It should form a soft dough that sticks together and pulls away from the sides of the bowl.
6. If the dough is too sticky, refrigerate for 20 minutes. Otherwise, go ahead and roll into about 24 one inch balls.
7. Roll dough balls in sugar, and place 1.5 inches apart on a baking sheet. (Line the baking sheet with parchment paper to prevent sticking.)
8. Bake at 375ºF (190ºC) for 12-14 minutes to get crisp cookies. Slightly shorten the cooking time to get chewier cookies. When done, remove from oven, and immediately cool on a wire rack. The cookies will get slightly harder as they cool but should remain soft/chewy inside.
