Dec 25, 2016 / by Manisha Goyal / 2 comments

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Yay, finally I’ve made my batch of these beautiful christmas cookies and yes they are eggless. Every year I plan to bake them but I come out with a reason that I  do not have an eggless version and just sit back. But finally I’ve no more excuse and all thanks to Sharmilee J from www.sharmispassions.com Thanks a bunch for being my santa this year…

Wishing you all a MERRY CHRISTMAS and a very prosperous NEW YEAR…

Hope this festive season bring lots of happiness around!!

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PREPARATION TIME : 60 minutes

COOKING TIME : 10 minutes

MAKES : around 35 cookies

INGREDIENTS

  • All purpose flour/maida – 1 1/4 cup + for dusting
  • Demerara sugar – 1/4 cup tightly packed
  • Honey – 1/4 cup
  • Butter – 50 gms
  • Baking powder – 1/2 tsp
  • Baking soda – 1/2 tsp

SPICES

  • Dry ginger/Sauth – 1/2 tsp
  • Cinnamon powder/Dal chini – 1 tsp
  • Clove powder/Laung – 1/4 tsp
  • Nutmeg powder/Jaiphal – 1/4 tsp
  • Black pepper powder/Kali mirch – 1/4 tsp
  • Cardamom powder/Elaichi – 1/2 tsp

ROYAL ICING

  • Icing sugar – 4 tbsp
  • Corn flour – 1 tsp
  • Milk – 1 tsp
  • Food colors – Red and Green

METHOD

  • Sift the flour, baking powder, baking soda and the spices. Mix well and keep aside.
  • Grind the sugar to a fine powder and sift.
  • In a bowl, add the sugar and the butter. Whisk until creamy and soft.
  • Now add honey and whisk again for a minute or two.
  • Add half the flour and mix with your hands until combined. Add in rest of the flour and form a smooth-soft dough.
  • Cling wrap the dough and refrigerate for an hour.
  • Pre-heat the oven @180 degree C
  • Take a portion of dough and roll it into 1/4 inch thick, cut with the desired cookie cutter.
  • Place them on a baking tray lined with parchment sheet.
  • Bake for 9-10 minutes or until done.
  • Remove and let them cool on a wire rack before decorating.

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FOR THE ROYAL ICING

  • Mix the dry ingredients.
  • Add milk, little at a time, and mix well
  • Make a smooth paste of thick-thin consistency 
  • Divide equally and mix in the desired food colors.
  •  Make individual cones and add the icing.
  • Now decorate your cookies according to your preference.
  • Let the icing dry and store them in a air tight container.

NOTES 

  • Roll the dough using butter paper so as to avoid sticking to the rolling pin.
  • Place the cookies 2-3 inches apart as they tend to grow bigger in size while baking.
  • The cookies will be soft after baking but will harden as they cool.
  • Do not use the normal sugar for icing, you’ll have a tough time decorating the cookies.
  • You can use any cookie cutter of your choice.
  • The quantity of icing will be just enough for decoration.

ENJOY:)

HAPPY EATING!!

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