Millets, including sorghum, are gluten free. Some millets need 60-65 days to mature while wheat needs 100-140 days.

Millet Cookies (Serving Size: Makes 25 to 30 cookies)


  • 50 g butter
  • 50 g icing sugar
  • 50 g brown sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 40 g pearl millet flour
  • 70 g all-purpose flour
  • ½ teaspoon baking powder
  • Flour for dusting


  1. Mix butter, icing sugar and brown sugar in bowl, add an egg and vanilla essence. Whip it well.
  2. Add the millet flour, all-purpose flour and baking powder and knead it to a smooth doug
  3. Make 25 – 30 balls.
  4. Make a depression in the center of each ball and pipe jam into it (optional).
  5.  Flatten the ball. It should be about 0.5 inch thick.
  6. Place the cookies wide apart on a cookie sheet.
  7. Bake in a preheated oven at 180°C (360° F) for 20 to 25 minutes.
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