Gingerbread Man Cookies

In a large bowl, put jaggery and soft butter and beat with an electric beater, till pale and creamy. Add the honey and beat till well mixed. Sieve together the flours, powdered ginger, cinnamon powder, all spice powder, baking powder & soda

Add the dry ingredients to the bowl. Mix this in using the beater on low speed until the dough comes together somewhat.

Turn the dough onto a lightly dusted work surface. Knead the cookie dough by hand till it is soft and smooth but not sticky. Do not add any flour while kneading, except for lightly dusting your work surface.

Press the dough into a disc, wrap in cling film or place in ziploack bag and refrigerate for at least 30 minutes. This makes the dough easier to roll and cut out shapes. You can refrigerate the dough for 2-3 days.

When ready, knead the dough to make sure it is smooth. Lightly dust the work surface with flour and roll out the dough till just under ¼" thick. Keep dusting flour (with a light hand) while rolling out to make sure the dough doesn't stick.

Cut out shapes with cookie cutter of size an shape of your choice. If you want to use them as ornaments on the tree, then make hole in the desired place with a knitting needle or a tandoori stick before placing in the oven.

Place the cut-out cookies on lightly greased baking sheets. You can place the prepared trays in freezer for 10 minutes before baking so that the cookies will hold shape. Bake at 180°C for about 8 minutes or till the turn a light brown.

Take them out and let them cool on the sheets for about 3 to 5 minutes and then on racks. The cookies will seem a little soft but they will become crisp once they cool completely. Store them in airtight containers till ready to decorate.