That’s a Healthy Millet Seed Cookies!!
The Recipe idea came out after I read the “Chewy gooey crispy crunchy” cookies book by Alice Medrich. This book has all types of cookies, biscuits and bars you would like to bake. All the recipes are explained step by step. This is a must have book in your shelf if you are a Cookie Lover.
As I was going through this book, I am surprised to see Fennel Seeds in “Crunchy Seed Cookies”. I started thinking of “How will fennel seeds taste in a cookie?” They also have flax and sesame seeds. I couldn’t stop thinking myself, so I am sort of pushed to try this recipe.
Major difference is she used All Purpose Flour. In my Recipe I used Kodo/ Varagu Millet Flour as the base. I made some other changes too.
The Aroma itself was so tempting. As soon as I baked these cookies, I just tasted it hot. It was unbelievably delicious!!
Do check out my other recipe that uses Kodo/Varagu Millet Flour:
This seed cookies are delicious with its healthy facts. The baked seeds on top, makes this cookie exciting.
- 60 g (1/2 cup) Kodo/Varagu Millet Cookies
- 3 tbsp Coconut Flour
- 1 tbsp Corn Flour
- 1 tsp Baking Soda
- 2 tbsp Melted Butter
- 1 Egg
- 1/4 Cup Brown Sugar
- Pinch of Salt
- 1 tsp Black Sesame Seeds
- 1 tsp White Sesame Seeds
- 1 tsp Flax Seed
- ! tsp Fennel Seeds
- 2 tbsp Coarse/ Granulated Sugar
Measure the flours, baking soda and salt. Give it a whisk and keep aside.
Whisk Melted Butter and sugar in a bowl.
Add in Vanilla and egg, beat it till mixed.
Now add in the dry ingredients and mix well.
Cling wrap and keep in fridge for atleast 1 hour.
Preheat oven to 180 C and line a cookie sheet with a parchment paper.
Mix the seeds and brown sugar in a bowl.
Get the cookie dough and roll it using a rolling pin to 1/4" thick on a floured surface.
Once rolled, cut the sides to make it even. Spread the seed mix over the dough.
Using the rolling pin, roll the dough to embed the seeds slightly.
Turn the dough to repeat the same on the other side.
Using a knife, cut the dough in squares.
Bake it for 15 minutes until they are golden brown.
Store in air tight container for up to 5 days. It becomes softer next days.
That’s my third and final recipe for this month in BM #94 under “Millet Recipes”.
Check out the Blogging Marathon page for fellow Bloggers doing this BM#94.