Teff flour is made from a plant called teff otherwise known as annual bunch grass, native to North-East Africa.
This plant has very small grains rich in protein, phosphorus and magnesium. The main thing, however, is that they do not contain gluten.
I have not baked anything from teff flour before, which is why I did not know exactly what to expect from its taste and how it would behave during baking.
As for the taste, it is very intense and quite different from wheat flour.
For me it was more similar to corn flour. After baking, the cakes were quite thick and heavy in terms of consistency.
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Additionally: 50 ml of milk to drizzle baked cookies and 2-3 tablespoons of teff flour for coating the dough.
Sift the teff flour and the maize flour into the bowl. Add salt, sugar, grated lime zest and baking powder.
Put an egg into a separate bowl, add milk and lime juice. Mix then set aside for five minutes.
Add the wet ingredients from the second bowl and the cranberries to the dry ingredients from the first bowl. Mix them together.
Place the dough on the worktop, previously sprinkled flour. Roll it out to a thickness of one centimeter. Use a glass or cup to cut the circles in it.
Place the cookies on a baking sheet lined with baking paper. Bake in an oven preheated to 220 degrees Celsius for 25 minutes. After taking out from the oven, drizzling the hot dough very intensively with milk. Set aside to cool.
The cakes are ideal for breakfast. I liked them most when served with plum jam spread over the top.
After baking, the cookies are quite hard, which is why is necessary to drizzle them with milk.
I used a glass to cut out the cookies. The cookies should not be too small, use a standard-size glass.
Do you like gluten-free cookies? If yes, then try our recipe for Peanut cookies.
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