Christmas and baking have always gone hand in hand with me. One of my earliest memories of Christmas is of my aunt making plum cake and the smell wafting through the whole house while I enjoy the spice laden trance. Since then I have grown up to believe that baked goods make my Christmas special, where it was buying mince pies and plum cakes from my favorite bakeries in different cities or baking gingerbread cookies.
This year I decided to do some ‘fancy’ cookies with an Indian flavours, I used the best winter sweet flavour in my cookies, Jaggery. They provided the best depth of flavours in my cookies and went great with the all spice mix. I changed a little bit of Cupcake Jemma’s cookie recipe and gave it a little ‘desi’ flavour.
Jaggery Waale Christmas Cookies
300 gms Flour
1tsp black pepper powder
1tsp all spice mix (an equal mix of cloves, nutmeg and cinnamon ground together)
1tsp baking powder
A pinch of salt
150 gms jaggery
4 tbsp honey
100 gms unsalted butter cut into small pieces
Mix the dry ingredients together in a food processor.
Add the butter one by one to the dry mixture while the food processor is on till the mixture looks like sand.
Fold in the honey and the eggs together to make a semi wet mixture.
Divide the mix into two portions so you have more control over it.
Flour your work surface and roll out the mixture to about ¼ inch of thickness.
Dust your cookie cutters and cut them out. Arrange them on baking sheets lined with parchment paper and put in a preheated oven at 170 degrees Celsius for about 20 minutes.
Keep on a cooling rack for them to cool down
Once they cool out you can decorate them with icing or with melted chocolate like I did.