Sesame millet cookies
There is nothing better than coming home after a nice autumn walk and enjoying tea and homemade cookies.
When I made these cookies I was delighted that they stayed crunchy the next day without going soggy. And they are also gluten free !
1 cup of bobs mill or other brand millet flour
1 tablespoon of potato starch (or cornstarch)
1/4 tea Baking power 1/4 tea baking soda
Pinch of salt
55grms of vegan butter
1/4 cup granulated and 1/4 cup coconut palm sugar
1 teaspoon of vanilla
3 tablespoons of sesame paste or tahini
1 tablespoon of chickpea water (known as Aquafaba )
Cream together butter sesame paste sugar vanilla and chip pea water and beat until smooth and fluffy
In a separate bowl add flour baking powder and baking soda and salt .
Add wet to dry and mix to combine
Use your hands to work into a dough ball and put in the freezer for 20 mins .
Preheat oven around 180 degree’s c
Get a tablespoon of dough and work into a ball place each ball on a baking sheet which you gave lined with parchment paper and flatten the ball with a fork keep doing this until you have no dough left.
I made quite large cookies but you can make smaller ones if you wish. Keep in mind they do spread out a lot when baking.
Sprinkle with sesame seeds
Bake for about 12-20 mins until golden
Leave to cool a little and then transfer to completely cool on a wire rack . These cookies stay crisp for days in an airtight container.
Enjoy autumn teatime.