Millet Cookies was the first on my to try list after getting millet flour.Hubby bought few millet snacks from his office canteen with that came along a pamphlet which included the varieties of millet snacks they sell and I saw a variety of millet cookies in their menu so that urged me to try millet.I am currently addicted to baking cookies, and love to experiment too. So this is another cookie recipe with no rising agents, I made this cookie yesterday and wanted to post it but thought I should wait to hear and see mittus reaction...I reserved just 4 cookies for her thinking that she will not like it and when she was back from school I gave these cookies waiting to hear from her....to my surprise she just loved it and asked for more...And my calculation was wrong again....She thought it is the vanilla cookies that I usually make and asked me to bake a batch once again.Millet Cookies taste just like wheat flour cookies.
I wanted to replace sugar with jaggery but was skeptical to use it as such because of the impurities found in jaggery and I was not sure of the measures for adding jaggery syrup so I decided to use palm sugar and glad that I did, it gave a mild sweetness to the cookies which was perfect.Now you ask me for the recipe source?! With collars up I can say it is my own experiment oh yeah I have started to experiment recipes in baking also :)
Last time when I posted instant millet dosa using millet flour many asked about the millet flour, you get it readymade in supermarkets but if you can't find it you can make your own batch....Just dry roast the millet till golden brown then grind it to a fine powder to make homemade millet flour, I am planning to post it soon.
Millet Cookies Recipe
Preparation Time:15 mins | Cooking Time : 15 mins | Makes:11 cookies
Millet Flour - 1/4 cup
Wheat Flour - 1/4 cup
Butter - 3.5 tbsp
Palm Sugar - 1/4 cup
Vanilla Essence - 3/4 tsp
Water / Milk - 2 tsp
Recipe Category: Snack | Recipe Cuisine: Indian
If you don't have readymade millet flour, dry roast any millet you have till golden brown then powder and use it.You can replace palm sugar with jaggery / demerara sugar
- In a mixer add palm sugar and powder it finely.In a mixing bowl add butter and powdered sugar.
- Whisk it well then add vanilla essence and set aside.In another bowl add millet flour and wheat flour and whisk it well.
- Now beat sugar butter mixture after adding vanilla essence, then add the flour.Mix well with your hands to form a mixture like the one shown below.
- Then little water / milk to form a dough,I used water...it may require very little water say 1 to 2 tsp thats all.Now spoon the mixture using measuring spoon, I used 1/2 tbsp measuring spoon to do this.Make a ball and flatten it slightly.Flatten it to 1/4 inch thickness or slightly thinner.
- Line butter paper / silver foil on the baking tray and arrange the cookies.Bake the cookies at 180 deg C for 12-15mins or until the edges turn golden brown.Cool on wirerack then store in airtight container.
Cool down and then store in airtight container.Serve warm with a glass of milk or as a tea time snack.
- If the dough doesn't hold together then sprinkle an extra tsp of water/milk.
- I use measuring spoon for spooning the batter to get cookies of even size.
- The cookies seem to be soft when take out of the oven, but don't be tempted to overbake.After cooling down it will become crispy.
- If you don't have palm sugar replace it with demerara sugar / jaggery. But I always prefer adding jaggery syrup to avoid the impurities.
- The timing depends on the cookie size and thickness.If you are making a slighter thicker cookie then it might take atleast 20mins to get baked fully, so adjust the timing accordingly.
- I made slightly thin so it took me only 15mins.
- This is very mild in sweet as I wanted it for teatime snack, if you prefer sweeter cookies then add a tbsp of extra palm sugar.
- You can replace vanilla essence with cardamom powder too.
- You can try with any millet flour like ragi / kodo millet etc.
Labels: Eggless Cookies, Millet Recipes