Ginger & Jaggery Spritz Cookies
Hetal Vasavada
30 cookies
20-30 minutes
8-9 minutes
"Ginger and jaggery is such a quintessential Indian combination. I grew up eating ginger and jaggery biscuits in the mornings with chai. I love the deep molasses flavor cut with the bite of ginger. This recipe has three different types of ginger in it to really boost that ginger flavor! I highly recommend enjoying these with a cup of chai or using them to garnish my Masala Chai Semifreddo (page 227) or Chocolate, Fig & Star Anise Crémeux Tart (page 141)."
Excerpted with permission from Desi Bakes by Hetal Vasavada, published by Hardie Grant Publishing, October 15, 2024
Ingredients
4 ½ Tbsp (65 g) unsalted butter, at room temperature
1 ½ ounces (43 g) jaggery sugar, finely grated
1 tsp cornstarch
1 Tbsp heavy cream
¼ tsp vanilla extract
1/8 tsp kosher salt
1 tsp ground ginger
1 tsp ginger paste
2/3 cup (80 g) all-purpose flour
Sprinkles (optional, see Notes)
Candied ginger, finely chopped
Directions
Preheat the oven to 350°F (180°C).
In a bowl, with an electric mixer, beat together the butter, jaggery, and cornstarch until light and fluffy, about 2 minutes. Add the cream, vanilla, salt, ground ginger, and ginger paste. Mix for an additional minute. Fold in the flour until well combined.
Fill a cookie press with the dough and fit it with the star- or flower-shaped disc. Place the cookie press flat on an ungreased baking sheet and press the cookies directly onto the baking sheet 2 inches (5 cm) apart. (If you don’t have a cookie press, you can fill a piping bag fitted with a large star tip with the cookie dough and pipe out small dollops onto an ungreased baking sheet.)
Decorate the cookies with sprinkles, if desired, and some candied ginger. Freeze the cookies on the baking sheet for 10 minutes.
Bake until the cookies just start to brown, 8 to 9 minutes.
Let the cookies cool completely on the baking sheet before removing. Store in an airtight container for up to 1 week.