We’ve all heard of the story of the Gingerbread Man, who ran away as soon as he was baked. The story and the cookies are both popular Christmas traditions even today. Several homes across the world build a gingerbread house and bake cookies in cute little shapes. We’ve decided to follow this classic western tradition but with an Indian twist. Presenting – Chavanprash Gingerbread Cookies!
Mildly sweet and flavored with spies, these Chavanprash cookies use homemade amla chavanprash, ragi flour and organic oatmeal. And to top it all, these cookies can be baked in your pressure cooker!
Chavanprash Gingerbread Cookies
Ingredients:
- 1 cup oats flour (dry roast instant oats and powder it in grinder)
- 1/2 cup Ragi / Finger Millet flour
- 1/2 cup oil
- 1/4 cup jaggery powder
- 2 tablespoon chavanprash
- 1 teaspoon baking powder
- Pinch of salt
Wondering where to get organic oats ? Don’t worry, we get it delivered to your doorstep
Method:
1. In a mixing bowl take the oats flour, ragi flour, baking powder, salt and jaggery powder. Blend the dry ingredients well.
2. Add oil and chavanprash to the flour mix.
3. Mix well and gather to get a dough ball. Cover it in plastic wrap and refrigerate for an hour or so. This steps makes the dough a bit stiff and workable.
4. Now divide the dough into 2 portions. Roll out each portion of dough separately between 2 parchment papers to a thin sheet. Cut it into desired shape using cookie cutter. Slowly lift the cut out cookies and place them on an aluminium plate that fits into the pressure cooker. Do not overcrowd the cookies on the plate as they expand on baking. Collect the leftover cutouts of the dough and roll them again and cut in desired shapes. Repeat this process until you use up all the dough. Place the plate with cookies in the refrigerator for 15- 20 minutes.
5. Meanwhile we will preheat the pressure cooker. Take a 5-liter wide mouth old pressure cooker. Add 2 cups of salt to it. Place a stand over the salt. Remove the whistle and gasket of the cooker lid. Cover the cooker and heat on medium flame for 15 minutes.
6. Now remove the plate from refrigerator and place it on the rack of the preheated pressure cooker. Cover the lid and bake the cookies at low flame for about 15 minutes.
7. On baking, the cookies turn little dark in color and are a bit soft to touch in the center. As the cookies cool down, they harden.
8. In the same way bake the rest of the cookies using pressure cooker.
9. Those who intend to bake the cookies using a microwave oven. Place the cookie cut-outs on a greased or line baking tray and bake it in a preheated oven at 180 Degrees celsius for 15 minutes. Allow the cookies to stand until they are firm to move to a wire rack for cooling. To maintain the crispness, transfer them to an air tight container.
10. You may serve the cookies as it is or decorate it with an icing. For royal icing, you will need 1/4 cup icing sugar and 1-2 teaspoon milk. Take the icing sugar in a bowl and add milk to get a thick icing. Put it into the icing bag (I have used a zip lock bag) and decorate the cookies.
Trust me when I say that these gingerbread cookies are among the best I have ever tasted. With Chavanprash, you don’t have to add extra spices. I have shaped the cookies into gingerbread men, women and other festive shapes. If you don’t have the cookie cutters for these, you can simply make round cookies by cutting them with a jar lid. You can decorate the cookies with icing sugar if you like, but they taste very good just as they are!
Wondering where to get organic oats, to make these cookies ? Don’t worry, we get it delivered to your doorstep
Chavanprash Gingerbread Cookies
Ingredients
- 1 cup oats flour dry roast instant oats and powder it in grinder
- 1/2 cup Ragi / Finger Millet flour
- 1/2 cup oil
- 1/4 cup jaggery powder
- 2 tablespoon chavanprash
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- In a mixing bowl take the oats flour, ragi flour, baking powder, salt and jaggery powder. Blend the dry ingredients well.
- Add oil and chavanprash to the flour mix.
- Mix well and gather to get a dough ball. Cover it in plastic wrap and refrigerate for an hour or so. This steps makes the dough a bit stiff and workable.
- Now divide the dough into 2 portions. Roll out each portion of dough separately between 2 parchment papers to a thin sheet. Cut it into desired shape using cookie cutter. Slowly lift the cut out cookies and place them on an aluminium plate that fits into the pressure cooker. Do not overcrowd the cookies on the plate as they expand on baking. Collect the leftover cutouts of the dough and roll them again and cut in desired shapes. Repeat this process until you use up all the dough. Place the plate with cookies in the refrigerator for 15- 20 minutes.
- Meanwhile we will preheat the pressure cooker. Take a 5-liter wide mouth old pressure cooker. Add 2 cups of salt to it. Place a stand over the salt. Remove the whistle and gasket of the cooker lid. Cover the cooker and heat on medium flame for 15 minutes.
- Now remove the plate from refrigerator and place it on the rack of the preheated pressure cooker. Cover the lid and bake the cookies at low flame for about 15 minutes.
- On baking, the cookies turn little dark in color and are a bit soft to touch in the center. As the cookies cool down, they harden.
- In the same way bake the rest of the cookies using pressure cooker.
- Those who intend to bake the cookies using a microwave oven. Place the cookie cut-outs on a greased or line baking tray and bake it in a preheated oven at 180 Degrees celsius for 15 minutes. Allow the cookies to stand until they are firm to move to a wire rack for cooling. To maintain the crispness, transfer them to an air tight container.
- You may serve the cookies as it is or decorate it with an icing. For royal icing, you will need 1/4 cup icing sugar and 1-2 teaspoon milk. Take the icing sugar in a bowl and add milk to get a thick icing. Put it into the icing bag (I have used a zip lock bag) and decorate the cookies.
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