Porridge Cookies

We’ve moved cereal grains from our breakfast bowls to baking trays this World Porridge Day on 10 October!

CHOCOLATE AND MILLET COOKIES

We’ve moved cereal grains from our breakfast bowls to baking trays this World Porridge Day on 10 October!

Makes ±30 EASY 40 mins

WHAT YOU NEED

195g millet (find at select health stores and online retailers)

140g cashews nuts, roughly chopped

240g cake flour

1 tsp bicarbonate of soda

½ tsp salt

250g butter, softened

200g brown sugar

2 large eggs

1 tsp vanilla paste

150g chocolate chips

HOW TO DO IT

1 Preheat the oven to 160˚C. Line 2 baking sheets with baking paper. Set aside until needed.

2 Toast the millet and cashew nuts in a large, dry, non-stick frying pan placed over medium heat until golden brown, about 8 minutes. Remove from heat and set aside to cool.

3 In a medium bowl, sift together the cake flour, bicarbonate of soda and salt. Set aside until needed.

4 In the bowl of a hand-held/stand mixer, cream the butter until light and fluffy. Add the brown sugar, then beat until aerated, about 5 minutes. While the mixer is running, add the eggs 1 at a time, mixing briefly between each addition. Stir in the vanilla paste. Add the flour mixture to the wet ingredients, mixing until well incorporated. Fold in the toasted millet and cashew nuts, as well as the chocolate chips.