Teff Cookies
- Gluten Free
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 35 min
- Makes: 35 pieces
- Cost: Average
- Note + the dough resting time (30 min in the refrigerator and 20 min in the freezer)
PRESENTATION
Teff cookies are seriously a wholesome treat, you know, the kind that turns simple into special. Really. Hailing from Ethiopia and Eritrea, teff flour is this totally wholegrain and naturally gluten-free wonder. It brings a unique nutty depth to these gluten-free cookies—making them way more interesting than your typical batch. Add some hazelnut flour and brown sugar, and you've got this hint of toasty sweetness that makes each bite exciting. So so good. And there's this gentle buttery feel that just melts in your mouth—feels a bit old-fashioned and warm. For those avoiding gluten or just wanting something different, these cookies are perfect. They really care for food intolerances without missing out on taste.
Also, more people are seeing the perks of ancient grains, and teff cookies fit right into everyday life. These rustic treats? They offer a healthy twist on the classic breakfast biscuit—pretty much a go-to for anyone loving teff flour recipes or into healthy cookie recipes. They're a little bit crunchy at the edges, but moist and soft in the middle. Perfect for dunking into your morning coffee or tea, which is great. It's fascinating how this Ethiopian grain has become a staple in gluten-free baking worldwide. And look, they offer choices for nutritious cookies that taste rich without feeling heavy.
Whether you’re making them for friends with allergies or just want something new for breakfast, these gluten-free cookies are all about sharing good food. They're really about making everyone feel welcome. They’re like a celebration of old-world grains and new ideas, turning a simple snack into a little moment of joy. I gotta say, try them out and enjoy the blend of flavors. Seriously, they’ll take you on a culinary journey from your kitchen right to the heart of Africa.
You might also like:
INGREDIENTS
- Ingredients for about 35 cookies
- Teff flour 1 cup (150 g)
- Nut flour 1.8 cups (170 g)
- Rice flour 0.6 cup (100 g)
- Brown sugar ⅓ cup (75 g)
- Butter 2.5 oz (70 g) - cold
- Whole milk ¼ cup (65 g)
- Eggs 3.5 oz (100 g) - (about 2 medium)
- Baking powder 1.4 tsp (6 g) - gluten-free
- for garnish
- Sugar to taste
How to prepare Teff Cookies
To prepare the teff cookies, first pour the milk into a saucepan and heat it without bringing it to a boil. Meanwhile, in a bowl combine the teff flour, hazelnut flour 1, brown sugar 2, and baking powder 3.
Add the butter in pieces, cold from the fridge 4, and crumble it into the mixture with your fingertips 5. At this point, pour in the warm milk 6 and mix briefly to blend the mixture.
Add the beaten eggs 7 and knead with your hands to incorporate them with the rest of the ingredients. Before the mixture becomes completely homogeneous, also add the rice flour 8 and finish kneading until you get a dough ball with a uniform consistency 9. Wrap the dough ball in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After the resting time, take the dough and shape it into a log about 12 inches long 10. Wrap the log in a sheet of parchment paper 11, flattening the edges on the work surface as you roll it to give it a squared shape 12. Place the package in the freezer to firm up for about 20 minutes.
After the chilling time, remove the parchment paper 13 and sprinkle a tray with granulated sugar 14, then roll the log in the sugar until its sides are evenly coated 15.
At this point, cut it into slices about 1/2 inch thick 16 and place the squares obtained on a baking sheet lined with parchment paper 17. With these quantities, you will get about 35 cookies. Bake the cookies in a preheated static oven at 340°F for about 30-35 minutes, placing them on the middle rack. When they are evenly golden brown 18, take them out and let them cool slightly: your teff cookies will be ready to be enjoyed!