Millet Cookies - Bajra Flour Cookies

These eggless millet cookies are simple to prepare at home with just 6 ingredients. A delicious melt-in the mouth cookie perfect with chai.

Course Dessert

Cuisine baking, Indian

Prep Time 20

Cook Time 20

Total Time 40

Servings cookies

Calories 96kcal

Author Shivani Raja

1/2 cup/ 75 grams Millet Flour (bajra flour)
1/2 cup/ 75 grams Plain All Purpose Flour can substitute a gluten-free flour blend
1/2 tsp Baking Soda
1/2 tsp Ground Cardamom
100 grams/ 3.5 oz Cold Salted Butter cut into cubes
1/3 cup/ 75 grams White Sugar

Preheat the oven to 180°C/350°F. Line a baking tray with greaseproof paper.
Add the millet flour, plain flour, baking soda and cardamom to a large mixing bowl. Mix together with a spoon until combined.
Add the cold cubed butter into the bowl. Using your hands or a pastry cutter, rub the butter into the flour until the texture resembles breadcrumbs (see the blog post above for images).
Add the sugar to the bowl and mix in with your hands. Add a small amount of milk, around 1tsp, to bring the dough together into a ball.
Take small portions of the dough and roll them into balls and flatten slightly. Place the portioned dough onto your lined baking tray. You can either use 2 trays or bake the cookies in 2 batches.
Bake the cookies for around 18 minutes until they are slightly golden at the edges. Leave to cool or enjoy warm with some masala chai.

Cookies can be stored in an airtight container at room temperature for 3-4 days.
You can add chocolate chips or nuts to the cookies if you wish.