As we are becoming aware of the benefits of including millets in the diet, the intake of age-old grains is increasing. We can add millet flour to wheat flour to make chapatis or use a humble jowar flour in making a bhakhri. I, however, find it easier to use millet flour in my bakes. Adding millet flour to a bread loaf or cake batter gives you a healthier bake.
Baking cookies with Sorghum or jowar flour is perhaps the best way to include this hardy grain in the diet. Jowar is a powerhouse of nutrition. Being rich in proteins, complex carbohydrates, antioxidants and vitamin B complex, it helps one to feel full and powerful all day.
I have used powdered khandsari sugar and butter. You can make it with normal sugar and butter. I refrain from adding any leavening agent to cookies. These are amazingly crispy and soft even without the baking powder.
If you are fond of baking with alternate flours like me, try these recipes:
- 1/2 cup Jowar or sorghum flour
- 1/4 cup Wheat flour
- 1/3 cup Powdered raw sugar
- 1/4 cup cup Butter
- 1/2 tsp Vanilla extract or Cardamom powder
- Cream butter sugar until it becomes white and fluffy. You can use a hand whisk.
- Add vanilla extract and whisk again.
- Mix the flours with butter and sugar mix.
- Bring the dough together. You can add a tsp of milk to bind everything if it's not coming together.
- Make a log of the dough and wrap it in a cling film.
- Refrigerate the dough for about 30 minutes.
- Meanwhile preheat the oven at 150 C for 10 minutes.
- Take out the dough and use a sharp knife to cut the cookies.
- Arrange them in a parchment paper-lined baking tray.
- Bake for 15 minutes or until the edges begin to brown.
- Take out from the oven and allow them to cool on the tray.
- Store them in an airtight container.