Spicy Ginger Cookies, Indian Way (Eggless), Paired With Dragon Fly Tea

Everyone knows that tea to English is like picnic indoors, so what if they can’t grow it-but it is indeed their national drink. In time of a crisis or mid-afternoon when one is feeling a bit peckish, nothing else will do but a nice cup of tea. India is the hub when it comes to tea cultivation, but what Indians have is black tea with some milk and sugar. Only after coming to the UK I saw innovative flavours of tea such as mint, jasmine, fruity, winter spice, white tea and what not.

Being a tea lover/addict, I am always keen and ready to try new fresh teas. DragonFly’s Pure Camomile organic infusion is my current obsession. Camomile literally means 'earth apple' because the scent of the flowers is reminiscent of fresh apples. This tea is mildly sweet, delicate and fragrant with intense golden colour-comforting and soothing for sure. Another thing that I loved and enjoyed about Dragonfly tea was the excitement to tear the sachet and read a tea quote; all the quotes are so creative that it will surely bring a smile on your face. Go to http://dragonflytea.com/ and explore yourself a world of tea that is loaded with fresh, original and new tea flavours.

With hot and delectable under tones of warm earthy essence of tea, all you need is something sweet and sharp to nibble. Ginger cookies came into my mind-these cookies have spiky ginger taste and are mildly sweet. This is an eggless recipe and all you need are four ingredients and there you will have perfectly crunchy ginger cookies. This is one bowl recipe, no melting, kneading, chopping is needed- just mix and bake-how simple is that?? These are not typical Christmas ginger cookies, not at all- they are spicy, crisp and a bit Indian.

Below is the recipe.

Ingredients:

1 cup all purpose flour/maida

5 tablespoons cold butter

1/4 cup sugar

1/2 teaspoon baking powder

1 pinch baking soda

2 tablespoon grated ginger

1/2 teaspoon chai massala (see notes)

Method:

In bowl mix everything together and from dough.

Cover the dough and put in the fridge for 1 hour.

After 1 hour preheat the oven at 170C.

Line a baking tray with grease proof paper/baking paper and keep it ready.

Divide the dough in 10 equal portions and make small smooth balls and arrange them on the baking tray, keeping gap in between.

Take a fork and applying little pressure flatten the cookies (like a pattie) such that you see fork marks on it.

Bake in a preheated oven at 170C for 12-15 minutes. Keep an eye and see it doesn’t burn. You will know cookies are done when the colour changes. Cool them on a wire rack.

Notes:

These cookies might appear soft when they are hot, once cooled, it will be crunchy.

You can use any sugar-white, castor, brown, demerara sugar. I used brown sugar as it gives nice brown colour.

You can also roll out the dough and use any cookie cutter for different shapes.

Chai massala is available at any Indian grocery store. I used this one.

These cookies are not very sweet, if you like more sweet taste, then roll these cookies in icing sugar when they are slightly warm.

Baking time also depends upon oven to oven, so please keep an eye and use your own judgement.

Serving suggestions:

Serve with tea and coffee.

Just break these cookies roughly and mix with your morning cereals, smoothies, milk shakes, cold coffee.

Top these cookies on icecreams, brownies or cakes with some sweet sauce.

Wrap up these cookies and gift to your friends and family for new year or just like that.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Dragonfly for sending tea for review.