John Myers
Ingredients for 1 servings:
- 50 g butter, soft, or margarine or mixed
- 90 g cane sugar, fine, unrefined
- 1 egg(s), room temperature
- 125 g millet (wild brown millet), finely ground
- 65 g spelt flour or wheat flour type 1050
- 1 packet of baking powder
- lemon zest
- 50 ml milk or oat drink
- 1 tbsp lemon juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes
for about 50 pieces, delicious and healthy, not just for Christmas
Place the butter, sugar, and egg in a mixing bowl and beat until creamy. Then add the brown millet and spelt flour, baking powder, lemon zest, and 1 tablespoon of lemon juice, and beat again until creamy. Preheat the oven to 190°C (170°C fan-assisted oven). Line two baking sheets with baking paper and set aside. Then, using a teaspoon or a pastry press, place small heaps of cookies on the baking paper, leaving plenty of space between them. The dough will spread slightly during baking. With fan-assisted ovens, both baking sheets can be baked at the same time. Bake the cookies for about 12 minutes until golden brown. If you like, you can dip half of the cookies in dark or milk chocolate after they have cooled and let them dry again. The cookies are suitable for immediate consumption, but I have found that they only develop their full flavor after 1-2 days of storage.
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