Jaggery & Treacle Gingersnaps

Jaggery & Treacle Gingersnaps

(30-45 minutes, makes 36 cookies)

Take a classic gingersnap, but use jaggery and kithul treacle for complex & subtle flavor. For an interesting variation, a little flake salt beautifully plays with the sweetness and spice.
3/4 c. unsalted butter, softened
1 c. plus 2 tablespoons jaggery (or dark brown sugar), divided
1 large egg
1/4 c. kithul treacle (or molasses)
2 1/4 c. all-purpose flour
2 t. baking soda
2 t. ground ginger
1 t. ground cinnamon
1 t. salt
1 T small-grain flake salt, optional
1. Preheat oven to 350F. Cream butter and 1 c. jaggery until light and fluffy; beat in egg and treacle.
2. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well to combine.
3. Shape spoonfuls of dough into balls. (If desired, mix 1 T flake salt into remaining jaggery.) Dip one side into jaggery (or jaggery-salt); place 2 inches apart, sugar side up, on greased baking sheets.

4. Bake until medium brown and crinkly, 10-12 minutes. Remove to wire racks to cool.

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