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.