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 🙂
Millet Cookies Recipe
Recipe Category: Snack | Recipe Cuisine: Indian
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
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.