Cardamom Teff Cookies

Cardamom Teff Cookies

I just can’t leave the bag of teff flour that I bought from Shipton Mill alone!

After making a batch of sourdough injera (see previous post) I decided to use the teff flour for making cookies. The texture of teff is quite grainy, a bit like sand but in a pleasant way. I figured this texture would be good for a cookie.

Because it is gluten free the challenge was to add the right ingredients to the recipe to hold the flour together, otherwise the cookie would collapse.

Roll on the sugary stuff!

I figured golden syrup, sugar and egg yolk would provide the glue to hold it all together.

This recipe is dead easy and took maybe 10 minutes to make the dough.

Firstly, I preheated the oven to 180C fan and lined a few baking sheets with non-stick baking paper.

I then warmed the butter & syrup until the butter had melted. Then removed the pan from the heat and beat in the sugar and egg yolk, followed by the flour, cardamom and bicarb. This resulted in a soft shiny dough.

I tore off teaspoon sized portions (about 20g) of dough and rolled them into smooth and shiny little balls which I spaced evenly onto the lined baking sheets.

Then banged them in the oven for around 8 minutes. Removed them from the oven and let them rest for a while. When they come out of the oven they are still very soft and fragile so it is crucial to leave them to firm up, as they cool down, before you handle them!

After waiting a bit I transferred them onto a wire rack to cool down fully.

These biscuits were heavenly! The first bite is slightly chewy. But as you continue to munch on it the slightly grainy texture of the teff flour comes through. But coupled with the sweetness of the syrup it feels like crystallised sugar on the tongue. A very unusual but thoroughly pleasant experience.

Great with a cup of coffee!