Inspired by the grain traditions of the Kazakh steppe, these cookies are made with millet flour blended with white flour and sweetened with honey and butter. Millet flour gives them a slightly sandy texture and a corn-like flavor.
Beat the room-temperature butter with the honey. Add the egg and mix. Add the millet flour, all-purpose flour, baking powder, and salt, then knead for a few minutes until a soft dough forms.
Pinch off small pieces of dough, roll them into balls, and press gently to flatten. Arrange them on a baking sheet with space between them.
Bake in an oven preheated to 180°C / 355°F until the bottoms are lightly browned.
Millet flour is less sticky than wheat flour, so the dough may look crumbly at first. Keep kneading for a few more minutes until it comes together. Contains wheat (gluten), dairy, and egg.
Darı ununun mısırımsı bir tat verdiği söyleniyor ama bir su bardağı darı unuyla hazırladığım hamurda bu tat çok belirgin çıkmadı, belki kullandığım marka daha nötr bir tada sahipti.
Tarifte yazan 20 dakika benim fırınımda tam yetti ama hamuru yoğururken darı ununun toparlanması 12 dakikadan çok daha uzun sürdü, neredeyse 20 dakika uğraştım ve ellerim epey yorgun düştü.
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