Ingredients for 25-30 servings
1 egg
30ml/ 2 tablespoons of black treacle (molasses)
50g/ 2 oz/ ½ cup almonds, chopped
50g / 2oz/ ½ cup millet flakes
90g / 3 ½ oz / 7 tablespoons of butter
150g / 5oz / â…” cup light muscovado (brown) sugar
150g / 5oz/ 1 ¼ cups of plain (all-purpose) flour
200g/ 7oz/ generous 1 cup luxury mixed dried fruit
Directions
Preheat the oven to 190°C/ 365°F/ Gas 5. Lightly grease two large baking sheets.
Put the butter; muscovado sugar; treacle and egg in a large bowl and beat together until well combined and the mixture is light and fluffy.
Stir in the flour and millet flakes, the almonds and dried fruit. Put tablespoonfuls of the mixture on the prepared baking sheets, spaced well apart to allow room for spreading during baking.
Bake in the oven for about 15 minutes until golden brown.
Leave the cookies on the baking sheets to film up for a few minutes, then use a metal spatula to transfer them to a wire rack and leave to cool completely.
Cook’s tip. Make sure that you use millet flakes for these cookies rather than millet grains. The grains will swell too much during cooking and spoil the cookies.
Energy 99 kcal/ 416 kj; Protein 1,2g; Carbohydrate 15,8g, of which sugars 10,5g; Fat 3,7g, of which saturates 1,2g; Cholesterol 7mg; Calcium 20mg; Fibre 0,4g; Sodium 32mg.
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