Sorghum Flour Cookies

 

||Ingredients||

 

Sorghum flour – 1 cup + 1+1/2 tbsp

 

Coconut - 1/2 cup (grated)

 

Gluten free besan - 1+ 1/2 tbsp

 

Gluten free baking powder - 1 tsp

 

Powdered sugar - 1/2 cup

 

Clarified butter (ghee) - 4 tbsp

 

Salt - 1 pinch

 

Cardamom powder -1/4 tsp

 

Flaxseed powder -2 tsp

 

Nutmeg powder - 1 pinch (optional)

 

Milk - 2 to 3 tbsp

 

Vanilla essence - 1 tsp

 

||Method||

 

Take a small bowl add powdered flaxseed along with 4 to 5 tbsp water to it. Mix it well, cover it and keep it aside.

 

Now take another bowl, sieve the sorghum flour, besan, salt and baking powder.

 

Mix this with a whisker, also add powdered sugar, grated coconut, cardamom powder and nutmeg powder to it. Mix well.

 

Now gradually add ghee to this and mix it with your hands. Also add the prepared flaxseed gel and little by little milk. Make a dough out of this. (Do not knead it too much)

 

Now take a small portion and roll it with light hands, press it and shape it round.

 

Also put some sugar and sesame seeds in the center.

 

Make all the cookies in the same way and place them in a greased tray.

 

Preheat the oven at 180℃ and bake these for 15 to 17 minutes.

 

After that take them out and let them cool completely.

 

||Notes||

 

You can also add fresh coconut (grate and churn it only for a few seconds).

 

Sorghum flour is gluten free by nature, but I use a gluten free brand to avoid contamination.

 

The amount of ghee and milk can vary.