Millet Almond Biscuits
A crispy yet soft to bite cookie with jowar flour, ragi flour and almond meal. This recipe is versatile and you can try with a different flour too!
Ingredients
- 3/4 cup flour of choice
- 1/4 cup sugar add about 1-2 tbsp if you want it sweeter
- 1/4 cup ghee or coconut oil, for a vegan option
- 1 tsp cardamom powder or ginger powder
- 1/2 tsp baking powder
- 2 tbsp almond meal or grind almonds to a powder
- 1-2 tbsp milk of choice or water too, but milk does make it softer. I used soy milk
Instructions
- Preheat oven to 160C and line a baking sheet
- In a pan, dry roast flours of choice in a low flame, mixing constantly so it does not burn. This step is crucial, so do it slowly. In about 3-4 minutes, a mild toasted aroma arises and the flour changes slightly dark in colour.
- Let the flour completely cool.
- In a bowl, add the cooled flour, sugar, ginger/cardamom, baking powder, sugar and ghee. Mix well to combine.
- Add the water or milk to reach a dough consistency
- Make into small balls and flatten.
- Bake for 15 minutes and pull it off the oven when it is still soft to touch. The cookies harden on cooling.
Notes
- I used a mix of ragi and jowar flours, both storebought. All flours like wheat, ragi, jowar or mixed millet flours can be used.
- For a delicious variation, try with sathu maavu
- I have tried with coconut sugar and raw sugar. If using a coarse sugar, slightly grind it in a mixie to a smoother texture.
- I have used ginger powder/cardamom but any flavouring works, or can be completely omitted too.