A wholemeal indulgence
Preparation
| 100 | g | butter, soft | whisk until light and fluffy |
| 140 | g | soft brown sugar | add |
| 2 | eggs | lightly beaten add to mixture and continue to whisk until it becomes light in colour | |
| ½ | lemon, grated zest and juice | mix in | |
| 100 | g | millet flakes | |
| 100 | g | ground hazel nuts | |
| 30 | g | spelt flour | |
| ½ | tsp | cream of tartar baking powder* | mix all the ingredients and leave to rest for 30 minutes |
Baking
Preheat an electric oven to 200˚C/400˚F, fan oven 180˚C/350˚F, gas mark 6
Fill mixture into a piping bag with a wide, star-shaped nozzle; pipe small heaps on to a baking sheet covered with greased baking parchment
Bake on the middle shelf for 10 – 15 minutes; allow to cool on a wire rack
Chef’s tips
To achieve quite a different flavour you can replace the lemon juice with a tablespoon of rum or cooking brandy plus 30 g of finely chopped mixed peel.
The ground hazel nuts can be replaced with almonds plus 3 drops of natural vanilla essence; baking time: 12 – 15 minutes.
Most conventional baking powders use the chemical phosphate as their acid reactor. Cream of tartar on the other hand is a natural by-product of wine making. Of course, you can use the same quantity of your own baking powder for this recipe.
*It’s easy to make up your own baking powder: 2 parts of cream of tartar and 1 part bicarbonate of soda.
