Wednesday, 8 May 2013

Honey-snap cookies

I've been having trouble finding inspiration for stuff to write here lately, so lets just skip right to the cookies. I think I'm going through a "cookie phase" right now, because I just made those chocolate ginger cookies, and now I have a batch of honey-snap cookies in the kitchen. These have toasted millet, which are supposed to be very healthy due to its rather abundant B-vitamin content (look at the WHFoods: Millet page for more info). Here's how they were made...

The Recipe:
  • 2/3 cup minute oats (any rolled oat will probably work as well)
  • 1/3 cup wheat bran (can substitute oat bran, small flaked coconut, or psyllium husk if you don't want gluten)
  • 2 tbsp toasted millet (toasted in dry pan until they popped)
  • 2 tbsp skim milk powder
  • 2 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp butter
  • 1/2 cup honey
  • (optional) 2 tbsp unsweetened cocoa powder
Sift and stir together cornstarch, milk powder, cinnamon, baking powder, and salt. In a small pot, heat honey and butter until the butter melts and mixture is runny. Take off heat, and allow to cool slightly. Add sifted mixture, oats, bran, millet, and egg, and stir to get an even mixture. Add cocoa powder if desired. Place spoonfuls of batter on a lined baking sheet, making sure to leave at least a 2 inch (~5 cm) border around each spoonful because cookies will spread while baking. Bake at 350F (or ~175C) for 8 to 10 minutes or until the edges begin to turn golden brown. Cool on a wire rack and cookies will become crispier as they cool. 

Note: Cookies can be stored in an air-tight container at room temperature to preserve crispness; they will turn into a moist, cake-y texture if stored in the fridge. 

Millet and oats, with milk powder, cornstarch, baking powder, salt, and cinnamon on top

Spoonfuls of batter before baking (these ones have cocoa powder)

The baked cookies. Again, these have the cocoa powder and appear darker. 

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