Crystallised ginger millet biscuits
p.135 Supergrains: eat your way to good health by Chrissy Freer
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Makes about 24
110g unsalted butter
½ cup light brown sugar (firmly packed)
1/3 cup golden syrup
1 cup (135g) millet flour
¾ cup plain flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
75g crystallised ginger finely chopped
55g crystallised ginger extra to garnish
- Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper.
- Use an electric mixer to beath the butter, sugar and golden syrup in a large bowl until pale and creamy. Sift the millet flour, plain flour, ground ginger and cinnamon together, add to the butter mixture with the crystallised ginger and still until well combined.
- Roll tablespoons of the mixture into balls and place on the lined trays, leaving 4cm between each to allow for spreading. Flatten the balls slightly with clean fingers, then garnish each with a little extra crystallised ginger. Bake for 12-15 minutes, turning the trays halfway through cooking, or until the biscuits are golden.
- Cool the biscuits on the trays for 10 minutes before transferring to a wire rack to cool completely.
TIP Keep in an airtight container for up to 1 week.
Can’t find millet flour? I buy hulled millet and make my own flour by processing it in the Thermomix, a good quality food processor should do the job too.
Note from author: These biscuits remind me of old-fashioned gingernut biscuits, but they are so much better! They are crisp on the outside, but still a little chewy in the centre. The millet flour gives a buttery flavor and adds to their golden colour.