- Preeti Shridhar
Multi Millet Cookies
When you prefer to bake cookies at home instead of buying them, then you start experimenting with flour combinations. You realize each of these Millet flours have a very distinct taste.
These three flours have blended so well with each other that the end result is very tasty and crispy cookies.
I had some puffed Amaranth in the fridge, so rolled these in it. You can omit that completely or roll it in roasted and crushed peanuts.
To make it gluten free you can replace wheat bran with same quantity of any of the other flours used.
Please remember , baking time defers from oven to oven. Also it will vary according to the thickness of your cookies.
If you find the cookies are not crisp on cooling, bake them again for a couple of minutes.
Buckwheat Flour 50 gms
Sourghum Flour 50 gms
Water Chestnut Flour 30 gms
Wheat Bran 10 gms
Jaggery Powder 60 gms
Butter 60 gms
Milk 1-2 tbsp
Puffed Amaranth 2 tbsp
Mix all the dry ingredients except jaggery powder.
Whisk them with a balloon whisk so that these blend well.
Whip butter using a hand beater.
Now add in the Jaggery and beat till light and fluffy ...say for 3-5 minutes.
Now tip in the dry ingredients and mix well.
Being the dough together.
Do not knead the dough.
If the dough feels crumbly , add one teaspoon milk at a time.
The dough should be soft but not too wet.
When you press it, it shouldn't crumble.
Let the dough rest for 30 minutes.
Take small pieces of the dough , approximately 25 gms each.
Roll it in puffed Amaranth, flatten between your palms.
Place them 2" apart on a baking sheet lined with parchment paper.
Place it in the fridge for 20 minutes.
Preheat your oven at 170.
Bake at 170 degrees Celsius for 18 minutes.
Rotate the tray after 9 minutes for even baking
Let them cool on the baking tray completely.
Remove them on a wire rack for sometime.
Store in an airtight container once completely cooled