Kalojeera r Ada eggless cookies/Nigella seeds and Ginger cookies

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I quiet remember, when I was a child my mother used to bring some cookies home from a local bakery in Jalpaiguri/ siliguri. All I remembered about the taste now, was it had lot of kalojeera in it. It has been more than a year now since I have been to India. I was craving for these cookies since few days now and therefore has been nagging my mother and sister as to what else were the ingredients in these cookies .

Years away from home now, my memory is stagnant but my mother and sister’s tastes have changed. It took them some time to tell me that these cookies were probably kalojeera with ada/ginger flavor. So, I set out to prepare these cookies at home.

When I started cutting them out, my 2 yrs old demanded for a “twinkle twinkle” cookies. So, had to move to these star shape.

Ada and Kalojeera cookies

Course: Main Course

Cuisine: Indian

Preparation time: 15 minutes+Resting time

Cook time: 20 minutes

Servings: 20 cookies

Ingredients

1 cup of wheat flour + 2 tablespoons for dusting
1/2 cup of unsalted butter (should be at room temperature)
2 tablespoons of ginger paste
1/2 tablespoon of kalojeera/ nigella seeds
1/4 cup of brown/white sugar
1/2 teaspoon of salt

Directions

Sift one cup of flour and take it in a bowl.
To the flour, add the salt and mix properly.
Heat a pan and dry roast the kalojeera or nigella seeds.
Gently crush some of the nigella seeds, mix the kalojeera with the flour and keep them aside.
In another bowl, take the room temperature butter and the sugar and whisk them till light and creamy. (See Notes)
Now, add the flour to the butter and mix them evenly.
Then add the ginger paste and prepare a uniform dough.
keep the dough in the refrigerator for about half an hour.
Preheat the oven at 175^oC. (See Notes)
Line a baking tray with parchment paper.
Now, divide the dough into two portions and keep one portion back in the refrigerator while we work with the other portion.
Dust the working surface with flour. Now, spread the dough evenly with a rolling pin.
Cut out shapes of your choice with a cookie cutter.
With a spatula gently lift the cut cookie and put it on the tray.(If you do not have a spatula you can use your khunti for the purpose)(See Notes)
Bake the cookies for 17-18 minutes or till the edges turn golden brown. (See Notes)

Notes

I have used brown sugar for making these cookies but you can use regular white sugar.
You can also prepare these cookies in convection mode in microwave oven which takes about 6-8 minutes.
Keep enough space between each cookie. If needed bake them in batches.
Every oven is different. Therefore, the baking time may vary. Keep a close eye on the cookies.

Step by step instructions to prepare the cookies

Sift one cup of flour and take it in a bowl. To the flour, add the salt and mix properly.

Heat a pan and dry roast the kalojeera or nigella seeds.

Gently crush some of the nigella seeds, mix the kalojeera with the flour and keep them aside

In another bowl, take the room temperature butter and the the sugar and whisk them till light and creamy.

Now, add the flour to the butter and mix them evenly.

Then add the ginger paste and prepare a uniform dough. Keep the dough in the refrigerator for about half an hour.

Preheat the oven at 175^oC. Line a baking tray with parchment paper. Now, divide the dough into two portions and keep one portion back in the refrigerator while we work with the other portion. Dust the working surface with flour.

Now, spread the dough evenly with a rolling pin.

Cut out shapes of your choice with a cookie cutter.

Now, with a spatula gently lift the cut cookie and put it on the tray.(If you do not have a spatula you can use your khunti for the purpose)(See Notes)

Bake the cookies for 17-18 minutes or till the edges turn golden brown.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com