• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

THE E COOK BOOK

  • Home
  • About me
  • RECIPES
  • CONTACT

Multi Millet Cookies

May 13, 2020 by Neeru Gulati Leave a Comment

Spread the love

 

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.

 

Filed Under: All, Cookies, Recipes Tagged With: Khandsari sugar, Multi millet flour, Tapioca flour

Previous Post: « Whole Grain Sponge Cake
Next Post: Whole Wheat Potato Buns »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

LOOKING FOR A RECIPE?

DON’T MISS A RECIPE ENTER YOUR E-MAIL
Enter your email address and click on the Get Instant Access button.
I agree to have my personal information transfered to MailChimp ( more information )
We respect your privacy

JOIN ME ON

New Recipe

  • Sourdough Zingy Parcel
  • Strawberry Cake
  • Oats Jaggery Biscuits
  • Whole Grain Bread With Poolish

Tags

All purpose flour Almond flour Almond meal Amaranth flour Bananas Beetroot Brown sugar Carrots Chia seeds Chocolate Chocolate chips Cocoa Cocoa powder Custard powder Desiccated coconut Dessicated coconut Eggless Eggs Finger millet flour Flaxseeds Ghee/clarified butter Gluten Free Gram flour Gramflour Jaggery Jowar flour Khandsari sugar Khnadsari sugar Multi millet flour Oatmeal Oats Potatoes Pumpkin puree Pumpkin seeds quinoa Ragi Flour Rice flour Semolina Sorghum flour Soya granules Tangzhong method Tapioca flour wheat flour Whole Wheat Whole wheat flour

Copyright © 2021 · The Ecook Book