Ginger Cake (Crisp Ginger Biscuits)
These traditional unleavened ginger biscuits, historically termed 'cakes', offer a satisfying crunch and a bold, warming kick from dry ginger powder. Made with a simple dough of wheat flour, powdered sugar, and ghee, they are rolled out and cut into shapes before baking to a golden crisp. Perfect as a tea-time snack, their sturdy texture makes them ideal for dunking in hot beverages.
Ingredients
- 1 pound Wheat flour (All-purpose flour) (Originally 'First number wheat flour'.)
- 1 pound Powdered sugar
- 1 ounce Dry ginger powder (Sunth) (Originally '2.5 Tolas'. Finely pounded and sieved through muslin.)
- 1.5 fluid ounces Ghee (Clarified butter) (Originally '1 liqueur glass'. Approx 3 tablespoons.)
- 1/2 cup Water (Quantity estimated. Use enough to bind the dough.)
- 2 tablespoons Flour (for dusting) (Quantity estimated for rolling out dough.)
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Instructions
- 1Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or lightly greasing them.
- 2In a large mixing bowl, combine the wheat flour, powdered sugar, and dry ginger powder. Ensure the ginger is finely sieved before adding to avoid lumps.
- 3Add the ghee to the flour mixture. Gradually add water, a little at a time, mixing constantly until you form a stiff dough that is firm enough to be rolled out.
- 4Dust a clean surface with extra flour. Roll out the dough to approximately 1/4 inch thickness (or thicker if preferred). Use a biscuit cutter to cut the dough into your desired shapes.
- 5Place the cut cakes onto the prepared baking sheets. Bake in the preheated moderate oven (350°F/175°C) for 15-20 minutes, or until they are cooked through and golden brown.
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