On my way back from Coorg, we stopped by a tea shop where they sold saamai, kuthiraiwali, ragi and varagu cookies. I bought a packet of all the cookies and we enjoyed having tea and cookies. I wanted to try the same at home. As soon as I came back, I bought kuthiraiwali (barnyard millet) flour and made kuthiraiwali cookies following my whole wheat biscuit recipe. It turned out well and everybody at home loved it. I made 2 batches – for the first batch, I used only kuthiraiwali flour and for the second batch, I used half wheat flour and half barnyard millet flour. Both were soft and delicious. As I have used organic powder jaggery, they are also healthy. You can have it as a tea time snack or give kids as after school snacks or pack it in their snack box. Today we will learn how to make millet cookies following this very easy recipe with step wise pictures.
Roast millet flour on low flame slightly for 2-3 minutes or until it is slightly hot to touch. Leave it to cool.
Cut butter into cubes and put it in the refrigerator until use.
Grease a cookie tray with butter and keep it ready.
Pre heat the oven to 180 degree C for 15 minutes before baking.
Sieve together millet flour and baking powder. (If using wheat flour (ie) 1/2 cup wheat flour + 1/2 cup millet flour + 1 tsp baking powder – sieve together millet flour + wheat flour + baking powder)
In a bowl, add the sieved millet flour and cold butter cubes. With you finger tips, crush/mix the butter with the flour until the mixture becomes crumbled or you get a crumbly texture.
Then add powdered jaggery (available in organic stores) and mix well.
Add needed milk little at a time and make a dough. Knead it to a smooth dough and refrigerate the dough for 15-20 minutes. (I needed less than 1 tbsp of milk to make dough).
Make small balls out of the dough and press it between your palms to give a round flat shape (just like cookies). Using a fork, press and make a striped design on the cookies.
Arrange the prepared dough on a greased tray and bake in a pre heated oven at 180 degree C for 15-20 minutes or until the cookies start browning slightly at the edges. Remove and cool on a wire rack.
Once it cools it will become crisp.
Storage and Shelf life – Store it in an airtight container. Stays good for a 5-6 days.
Note – You can use any millet flour to make these soft and delicious cookies. You can also use half whole wheat flour and half millet flour to make these cookies.
You will love my healthy and delicious Ragi Biscuits also.
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