Teff flour cookie
200 gr rice flour
50 gr teff flour
125 gr cane sugar
65 gr water
70 gr seed oil
6 gr baking powder
1 teaspoon ground cinnamon
In a bowl, mix the cane sugar with the water for a couple of minutes. Add the oil and mix with a fork. Add the baking powder and both flours gradually while you keep mixing, until you obtain a soft, compact workable dough. Wrap the dough in cling film and put it in the fridge for approximately 4 hours. Once the dough is cold, it can be worked into any desired shape.
Heat oven to approximately 170 °C and bake for 30 minutes.
Add your favourite preserve for a perfect final touch.
Recipe from the website mangiamo.celi