I recently combined two different methods, and various kinds of flours to create a cookie that tastes like shortbread, and is full of iron and calcium!! So while it looks very weird, it is extremely addictive and has a nice rustic flavor to it.
2 cups finger millet flour(also called as raagi or nachani)
half a cup whole wheat flour
2 tablespoons corn flour
2 tablespoons all purpose flour
1.5 cups butter
3/4th cup demerera sugar, powdered(you can also use raw sugar)
Mix all the flours and powdered sugar in a bowl. Add small cubes of cold butter and crumble into the mixture as if making a shortcrust pastry.
Note : You can also whip the butter and sugar together until light and then add the flours. I just wanted to experiment :)
Mix until the mixture looks crumbly but still comes together. Bring it together and make a dough ball without kneading too much. Wrap it in a plastic bag or foil and refrigerate. You can skip refrigeration, but I think the refrigerated dough cookies taste better. The dough also keeps for almost a month in the refrigerator.
Before baking, form small balls of the dough and press them down. You can also roll the dough into a cylinder before refrigeration so that you can cut off the cookies.
Place these cookies on a tray and bake in a preheated oven at 175 deg Celsius for the first 10 minutes and then at 125 deg C for around 30-40 minutes(until the cookies seem firm on top). If the cookies rise, press down gently with a fork during baking.
Store in an airtight container.
You can substitute the all purpose flour with whole wheat flour, but in this case after the crumbly mixture is formed, pour it in a baking tin, press it down with the flat end of a bowl until the mixture is packed tight, at the bottom of the tin. Cut squares and bake. Remove squares along the cut lines after baking while still warm.