Millet Ginger Cookies Recipe

This crispy millet cookie boasts a snap of ginger and a sweet sprinkle of chocolate chips for a delightful snack or after-dinner treat.

Yield: Makes 20 cookies

Ingredients:

Butter, unsalted: 75 gm
Jaggery/Country sugar/Organic cane sugar: 150 gm
Whole Wheat Flour: 100 gm
Sanjeevini Powder (available at Ishashoppe.com, or any millet flour of your choice): 100 gm
Chocolate Chips: 75 gm
Dry Ginger powder: 2 tbsp
Baking soda: 1/2 tsp
Vanilla Essence: few drops
Salt: a pinch
All-purpose flour: 2 tbsp
Milk: 2 tbsp
Vegetable oil: 1/2 tsp
Baking powder: 1/2 tsp

Method

  • Grease 2 baking sheets.
  • Cream the butter with sugar, vanilla essence, ginger powder, baking soda.
  • In a separate bowl, mix all-purpose flour, milk, vegetable oil and baking powder. Make a smooth paste and add to the above butter and sugar mixture.
  • Sift whole wheat flour, salt into the butter and sugar bowl and fold into the creamed mixture.
  • Add the chocolate chips. Stir and mix them thoroughly.
  • Take a bit of the cookie dough and make a circle about 3/4 inch in diameter with the palm of your hand, flatten and place on the baking sheet.
  • Bake at 180 degree centigrade for 9 minutes.
  • Cool on the baking sheet for 20 minutes, then transfer to an air-tight cookie jar.

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