Ginger Nuts

Ingredients

• 2 1/2 pounds Wheat flour (or all-purpose flour) (Originally 'Tola 25' (approx 10 oz), but scaled to 2.5 lbs to balance the 2 lbs of sweeteners and 1 oz of ginger specified in the recipe.)
• 1 pound Granulated sugar (Originally '1 Ratal' (1 lb).)
• 1 pound Jaggery (grated) (Originally '1 Ratal' (1 lb). Use soft, fresh jaggery.)
• 1 cup Butter (Quantity estimated for binding (approx 1/2 lb). Originally 'Ratal Tya' (unclear quantity).)
• 1 ounce Dry ginger powder (Sunth) (Originally '2.5 Tolas' (approx 1 oz). This makes a spicy cookie.)
• 1/2 cup Candied orange peel or Murabba (Cut into small pieces for topping. Quantity estimated.)
• 2 tablespoons Butter (for greasing) (Estimated for greasing trays.)

Instructions

1. 1Preheat the oven to 375°F (190°C). Grease baking sheets lightly with butter. Finely grate or crush the jaggery until it is free of lumps. Sift the dry ginger powder through a fine muslin cloth or sieve.
2. 2In a large wide basin or tray (khuncha), combine the wheat flour, crushed sugar, grated jaggery, and ginger powder. Add the butter and rub it into the mixture thoroughly with your hands. Knead firmly until the mixture comes together into a stiff, pliable dough. (Note: The moisture from the jaggery and butter should be sufficient, but if the dough is too dry to bind, add a teaspoon of water at a time until it holds together).
3. 3Roll out the dough to about 1/2 inch thickness. Cut into small rounds using a liqueur glass or small cutter. Alternatively, take small portions of dough and flatten them on your palm to the size of a rupee coin (approx. 1 inch diameter) and 1/2 inch thick. Press a small piece of candied orange peel or murabba into the center of each cookie.
4. 4Place the cookies on the greased baking sheets, leaving a little space between them. Bake in the preheated oven (hot oven) for about 15 minutes or until they are firm and golden brown. Remove from the oven and let them cool completely to harden.