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!!
PREPARATION TIME : 60 minutes
COOKING TIME : 10 minutes
MAKES : around 35 cookies
- 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
- 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
- Icing sugar – 4 tbsp
- Corn flour – 1 tsp
- Milk – 1 tsp
- Food colors – Red and Green
- 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.
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.
- 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.