Indian Gingerbread
A spiced gingerbread cookie made with butter, sugar, and warming spices including ginger, cloves, and cinnamon. These can be shaped into cakes or small nut-sized cookies.
Ingredients
- 12 ounces Granulated sugar (Originally pounded loaf sugar; use granulated sugar)
- 4 ounces Butter, fresh (1/4 pound)
- 16 ounces All-purpose flour, dried (1 pound; ensure flour is completely dry)
- 2 ounces Ground ginger (Originally pounded ginger)
- 0.25 ounces Ground cloves (About 2 teaspoons)
- 0.25 ounces Ground cinnamon (About 2 teaspoons)
- 0.25 cup Water (Small teacupful)
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Instructions
- 1In a large bowl, combine the flour, ground ginger, ground cloves, and ground cinnamon. Mix well to distribute the spices evenly throughout the flour.
- 2Place the sugar and water in a saucepan over medium heat. Stir occasionally until the sugar is completely dissolved.
- 3Add the butter to the sugar syrup and stir until the butter is completely melted. Remove from heat immediately once melted.
- 4Pour the butter and sugar mixture into the bowl with the flour and spices. Mix thoroughly to combine all ingredients into a cohesive dough.
- 5Turn the dough out onto a clean surface and knead briefly to ensure it's well combined. Shape the paste into small cakes or nut-sized balls and place them on greased baking tins, spacing them about 2 inches apart.
- 6Preheat the oven to 350°F (175°C).
- 7Place the tins in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the cookies are firm to the touch. Remove from oven and let cool on the tins for 5 minutes before transferring to a wire rack.
