Yo, Dear Reader, I’m back again with another quick recipe, this one is trying to put a dent in the bag of uninspiring white teff flour, it’s really not that great at the best of times and this bag has a slightly staler taste than I remember, not that I remember it all that well, but it was better in Brown, still it works well enough here because every other ingredient takes up the slack. This is a fairly universal recipe, based on this originally, if I remember rightly I’ve used almost every flour, even amaranth which is surprising, with the original, tweaking as needed, here I used an egg to give it more moisture and hold, because the flour is not only dry it crumbles too, the flax was needed to bring it all together as the teff refuses to absorb moisture. As I say it’s rough and ready and work despite the flour rather than alongside it, not the way I usually like to do recipes, but when you need to use up a bag and really want something sweet this works perfectly. You know me, Dear Reader, honest to a fault because why sell you on a lie, when the truth is more useful?
So, this is a slightly drier cookie than you might like, there is a light, buttery crumb, the peanut butter blends in more here than with other recipes, but it works perfectly as an accompaniment to tea of coffee, letting the tea saturate the cookie and melt the sugar, which melts well in this recipe thanks to the egg’s moisture, but retains a little of the crunch that makes Demerara unique to give the cookie that crispness that again goes with any hot beverage. Dunk it is what I’m saying, Dear Reader, it’s a dry flour and you won’t beat it out of it, just accept it and soak it. It’s perfect with an espresso, but then again almost everything is to me. What surprised me was the, okay not perfect, but close uniformity, the dough is almost a batter, it’s not pourable, but you can’t handle it either, just scoop and drop, I’ll cal it a dough to make it clearer, but the cookies baked without much spreading and no sticking. You’ll slap these together in minutes and have fresh cooled cookies within half and hour, not too bad for a mediocre bag of flour. I’ll be back again later, Dear Reader, until then stay safe and take care.
90g White Teff Flour
85g Demerara Sugar
60g Natural Peanut Butter or Any Nut Butter
1 Medium Egg
20g Ground Flaxseed
1 Tsp Baking Powder
Dash Vanilla Extract
1. Preheat oven to 160c (Fan) and line a baking tray with greaseproof paper.
2. Cream the Sugar and Butter together until creamy. Then beat in the Peanut Butter, Vanilla Extract and the Egg until fully incorporated. Then beat in the Teff Flour and Baking Powder until a sticky dough has been formed and finally beat in the Ground Flaxseed. Set aside for 5 minutes.
3. Drop 1 Tbsp worth of dough onto the prepared tray, leaving an inch or two between Cookies. When all the dough has been used up bake the Cookies for 10-15 minutes or until golden brown and slightly firm to the touch. Let the Cookies cool on the tray for 5 minutes, they should be firm by then and then transfer to a wire-rack to cool completely.