It is Christmas and I try to experiment with some cookie baking. So here is what happened in the kitchen after researching different kinds of ginger, nutty, spiced holiday cookies on the Internet – Buckwheat flour was used along with all purpose flour, melted jaggery was substituted instead of sugar, spices that include ginger powder, cinnamon powder and nutmeg powder were used and the new cookie cutters were put to use to bake some fun holiday shaped cookies. Yeah I know using buckwheat flour for holiday baking could be considered wrong at so many levels – After all the holidays are the time to indulge in all the gooey, mushy, buttery, sweet and savory stuff (which I have been doing shamelessly for the last couple of days). But come on we must experiment 🙂
So what was the result – The cookies baked well and were delicious, however since buckwheat does have a strong flavor they did have a mildly bitter effect. I like strong, nutty flavors of ginger and spices, the taste of dark brewed coffee and hence perhaps did not mind this bitterness. So yes it may not be liked by everyone owing to the dark mildly bitter flavor. Nevertheless I haven been nibbling on them every since I baked them.
200 grams all purpose flour
200 grams buckwheat flour
150 grams melted jaggery
100 grams unsalted butter
1 teaspoon baking powder
1 teaspoon dry ginger powder
1 teaspoon nutmeg powder
1 teaspoon cinnamon powder
Mix in all the dry ingredients. Then add in butter and jaggery. Knead the mixture and wrap in a clean plastic foil. Refrigerate for a few hours before starting to roll the dough. Cut cookie shapes. Bake at 180 degree centigrade for about 25 – 30 min. Decorate with icing (I ran out of icing sugar and couldn’t make any 😦 )
Merry Christmas and Happy Holidays everyone!! Hope you are spending and enjoying the festive season with all your loved ones.