Indian · Dessert
Ginger Spiced Cookies (Adraki Biscuit)
A warmly spiced Indian take on the classic ginger cookie, built on ghee instead of butter and layered with fresh grated ginger, ground ginger, cardamom and cinnamon for a fragrant, chewy-centred, crackle-topped biscuit.
$1
15 minsPrep
12 minsCook
57 minsTotal
EasyLevel
Nutrition per serving
219Calories
2.9gProtein
9.5gFat
30.8gCarbs
14.2gSugar
1.1gFiber
337mgSodium
69mgChol
5.4gSat Fat
113mgPotassium
32mgCalcium
1.6mgIron
0.1mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Ginger Beer
local
Masala Chai
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
In a bowl, cream the softened ghee with brown sugar and molasses until smooth and glossy.
2
Stir in the grated fresh ginger and beaten egg yolk until fully combined.
3
Sift together the flour, ground ginger, cardamom, cinnamon, baking soda and salt, then fold into the wet mixture to form a soft dough.
4
Cover and chill the dough for 30 minutes so it firms up enough to roll.
5
Preheat the oven to 175°C (350°F) and line a baking sheet.
6
Divide the dough into 4 equal portions, roll each into a ball, then roll in the white sugar to coat.
7
Space the balls on the baking sheet, pressing each down slightly, and bake for 11-12 minutes until the edges are set and the tops are cracked.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g All Purpose Flour, sifted
- 16g16g Ghee, softened
- 14g14g Brown Sugar
- 6g6g Molasses
- 6g6g Ginger Fresh, finely grated
- 2g2g Ginger Ground
- 1g1g Cardamom, ground
- 1g1g Cinnamon Ground
- 1g1g Baking Soda
- 1g1g Salt
- 9g9g Egg Yolk, lightly beaten
- 10g10g Sugar White, for rolling
