Simple dough of atta, butter, ginger, cloves and cinnamon baked for 5 mins. These are so easy to make, but still very tasty, especially if you dunk them in your tea!
These were great! After reading the other reviews, I used softened butter instead of shortening, and used a small cookie scoop to shape them. I also rolled them in raw sugar - larger crystals with a beautiful golden color. Took them to a gathering and got rave reviews. They looked store-bought, but tasted just right, crisp without being hard and crunchy! I did have to bake them about 12 minutes on my stones. - 14 Dec 2002 (Review from Allrecipes US | Canada)
These were very good. The only thing that I would do differently next time is to cut back on the shortening. 3/4 C seemed to make the cookies taste a bit greasy. Perhaps 1/2 C may work. - 17 Mar 2003 (Review from Allrecipes US | Canada)
Yummy! I followed the instructions to make the shortening equal to butter (added 4 tbs. water) and doubled the ginger. It rolled perfectly without sticking to my hands. I wasn't sure if I'd have enough left to make cookies as I couldn't stop pinching the dough! Will definitely be making again! - 27 Nov 2005 (Review from Allrecipes US | Canada)