These cookies not only taste wonderful, but also make a great holiday activity for children. Children as young as 7-year-olds can make these cookies from start to finish with very little adult supervision and trust me, they will simply love and enjoy the process of making these cookies.
Makes 30 – 35 cookies
1½ cups/210g chapathi flour
A pinch of salt
¼ teaspoon baking powder
1 teaspoon cinnamon powder
¼ teaspoon dried ginger powder (optional)
1/3 cup/53g granulated sugar, powdered
3 tablespoons softened butter
1 medium egg, lightly whisked
1/2 cup/80g granulated sugar, powdered
2-3 tablespoons milk
Chocolate chips for decoration (optional)
- Preheat the oven to 180 degrees C. Line a large baking sheet with parchment paper.
- Pass the flour, salt, baking powder, cinnamon powder and ginger powder through a sieve into a large bowl.
- Add the sugar powder and mix.
- Add the butter and rub it into the flour mixture, until it resembles fine bread crumbs.
- Add the egg and mix until it comes together into a ball.
- Cover and chill the dough for 10 minutes in the refrigerator.
- Roll out the chilled dough on a lightly floured surface. Cut into desired shapes using cookie cutters. Re-roll and cut out more shapes until you use up all the dough.
- Place the cookies slightly apart on the baking sheet and bake for 10-12 minutes.
- If you wish to decorate the cookies, add the milk to the powdered sugar a little at a time and mix to make a thick but flowing paste. Decorate the cookies with the paste as desired and top it with chocolate chips.