Ginger biscuits

Ginger biscuits

Egg  1

Jaggery/ gur 90gm

Ginger powder 10 gm

Flour 135gm

Butter 40 gm

Soda bicard ½ tsp

Salt ¼ tsp

Water 15 ml

Method

1)      Put 15 ml water & melt jaggery, strain & cook to form a thick syrup ( it should form soft balls when out in cold water).

2)      Melt butter on slow fire, remove.

3)       Mix soda bicarb, salt, ginger pdr & egg yolk in syrup.

4)      Add flour & knead. Roll & cut into desired shapes.

5)      Brush top with egg white, sprinkle sugar on  top & bake till crisp at 175 deg C for about 7-10 minutes.

Ps- refrigerate the dough for at least 30 minutes before rolling & cutting into shapes.