- 1 cup -100g of NIHKAN’s Millets Baking Mix
- 100 g salter butter
- 1/2 cup – 65g granulated sugar
- 1 tsp ginger powder
For Icing
- 2 tbsp super fine white sugar
- 2 tbsp water
- Food colours – red & green
- In a large bowl add in soft butter and powdered sugar and beat them together (preferably in electronic beater) until they are creamy soft.
- Add in the flour & ginger powder and mix them all well.
- Your cookie dough is ready. Make a big size dough ball with ur hand. Handle softly as its gluten free cookie dough.
- Roll out the dough with the rolling pin uniformly with butter paper in between.
- Later freeze the cookie dough crust for 5 to 7 mins.
- Remove it from the freezer and cut it into your favourite shapes using a cookie cutter.
- In a lined baking tray bake the cookies for 10 mins at 170C
- Prepare icing sugar by beating sugar & water along with colour.
- After the cookies are baked cool the cookies and decorate it with colored sugar icing.
