Fine millet – coconut mountains

Ingredients for 1 servings:

• 1 lime(s) or lemon, untreated
• 120 g butter, soft
• 6 tbsp honey, liquid
• 8 tbsp buttermilk
• 200 g millet flour
• 50 g wholemeal spelt flour
• 100 g desiccated coconut
• 1 pinch(s) of iodized salt
• ½ tsp cream of tartar baking powder
• ½ tsp vanilla sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

These slightly different Christmas cookies are moist on the inside and crispy on the outside. Makes about 40 cookies.

Wash the lime or lemon in hot water, dry it, and finely grate the zest. Cream the butter with the honey until fluffy. Add the buttermilk, millet, wholemeal spelt flour, desiccated coconut, iodized salt, cream of tartar, vanilla sugar, and lime or lemon zest, and knead briefly into a firm dough. Preheat the oven to 180°C (top/bottom heat, fan oven: 160°C). Line a baking tray with baking paper. Using two teaspoons, form small mounds of dough and place them on the baking tray. Bake for approximately 10-15 minutes until golden brown. Remove from the tray using the baking paper and let cool completely on a wire rack. Tip: This dough can also be refined with finely chopped dried dates or apricots, if desired. In this case, you can use less honey.