Warmly spiced gingerbread cookies filled with rich chocolate ganache and a bright orange centre — these cookies are festive, indulgent, and anything but ordinary. The deep notes of jaggery and gingerbread spices pair beautifully with citrus and chocolate, making them perfect for celebrations, gifting, or a cosy tea-time treat.
Ingredients
Dry Ingredients
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All-purpose flour – 140 g
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Whole wheat flour – 130 g
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Baking soda – ½ tsp
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Baking powder – 1 tsp
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Gingerbread spice mix – ½ tsp
Wet Ingredients
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Unsalted butter (softened) – 115 g
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Castor sugar – 100 g
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Jaggery powder – 40 g
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Orange zest – 1 tsp
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Vanilla essence – 1 tsp
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Warm milk – 3½ tsp (as needed)
For the Filling (Orange–Chocolate Twist)
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Chocolate ganache – as required
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Orange mandarin segments or orange marmalade – as required
Method
Step 1: Infuse the Sugar
In a mixing bowl, add the orange zest to the castor sugar. Rub them together using your fingertips until fragrant.
This step releases the natural citrus oils and is essential for achieving a strong orange flavour.
Step 2: Cream the Butter
Add the softened butter to the infused sugar. Cream until the mixture becomes light, smooth, and creamy.
Step 3: Add Jaggery
Mix in the jaggery powder and beat until evenly combined. This adds depth and warmth to the cookie flavour.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together both flours, baking soda, baking powder, and gingerbread spice mix.
Step 5: Form the Dough
Gradually add the dry ingredients to the butter mixture. Mix gently until a dough begins to form.
Add warm milk little by little, only until the dough comes together. Do not overmix.
Step 6: Roll and Cut
Roll the dough evenly between two sheets of parchment paper.
Cut into desired cookie shapes using a cutter.
Step 7: Chill
Place the cut cookies on a tray and freeze for 15–20 minutes. This helps the cookies retain their shape while baking.
Step 8: Bake
Bake in a preheated oven at 170°C for 10–12 minutes, or until the edges are set but the centre is still soft.
Allow the cookies to cool completely on a wire rack.
Filling & Assembly
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Take one cooled cookie and spread a layer of chocolate ganache on the flat side.
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Add a small amount of orange mandarin filling or marmalade in the centre.
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Place another cookie on top and gently press to form a sandwich.
Baker’s Notes
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Cookies will firm up as they cool — avoid overbaking
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Chilling the dough is key for clean edges and even baking
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The orange–chocolate filling is the highlight of this recipe; without it, these are simply classic gingerbread cookies
