Multi Millet Cookies

We are passing through difficult days. The fear of contagion is taking its toll on the free flow of life. Does it call for a transformation? If we change the ages-old habit of taking nature for granted will it disappear in the horizon? I find myself lost in these thoughts often.

Coming to baking, I have been doing a lot of baking of late. More so as we ain’t buying any outside stuff. So sweet as well as savoury both type of baking is going on. And I am not complaining as this is what I love to do the most. This multi millet flour I had bought to add to wheat flour and ended up using it for cookies.

I have added tapioca flour to millet flour to give the cookies a better crumb. It helps the cookies to hold the shape too. You can replace it with cornflour.

Multi millet Cookies

These healthy and super tasty cookies are packed with the goodness of Sorghum, Finger millet, Pearl millet, Foxtail millet and Quinoa.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 50 mins

Servings 10 Cookies

Ingredients

  

• 3/4 cup+ 2 tbsp Multi millet flour
• 2 tsp Tapioca flour
• 1/4 cup Clarified butter or ghee ( at room temperature)
• 1/3 cup Powdered khandsari sugar
• 1 pinch Salt
• 1/2 tsp Cardamom powder
• 1 tbsp Chopped almonds for garnish

Instructions

 

• Cream ghee and sugar until the mixture is fluffy and white.
• In a bowl, mix the flours, salt and cardamom powder.
• Add dry ingredients to ghee sugar mix.
• Make a dough. If it's not coming together, add one tsp of ghee.
• Leave the dough on the counter for 10-15 minutes.
• Meanwhile preheat the oven at 150 C for 10 minutes.
• Divide the cookie dough into10 parts.
• Make dough balls and place them on a parchment paper-lined baking tray.
• Press each ball gently with your thumb and garnish with some chopped almonds.
• Bake the cookies at 150 C for 20 minutes or till the edges are brown.
• The cookies will be soft soon after baking. Allow them to cool on the tray.
• Store them in an airtight container.

Notes

Cream ghee and sugar nicely.

Add baking powder for the crispier cookies. I prefer them without leavening agents or additives.

Baking time may vary.

Leave them on the tray for cooling.