Welcome back to the blog, fellow bakers! Today, we’re diving into a delightful recipe that brings a refreshing twist to traditional shortbread. Introducing Lemon Millet Shortbread – a buttery, melt-in-your-mouth cookie with a bright burst of lemon flavor and the wholesome goodness of millet. This recipe is perfect for those who enjoy a light, zesty treat that’s also nutritious. Let’s get started!

Why Millet?

Millet is a versatile, gluten-free grain that’s rich in fiber, protein, and essential minerals. It adds a subtle nuttiness and a delightful texture to baked goods, making it a fantastic addition to our shortbread. Paired with the tangy zest of lemon, this shortbread is sure to become a new favorite.

Ingredients

Gather your ingredients and let’s get baking:

• 1 cup millet flour
• 1 cup all-purpose flour (or a gluten-free blend if preferred)
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tablespoons lemon zest (from about 2 lemons)
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• Extra granulated sugar for sprinkling

Instructions

1. Preheat Your Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the millet flour, all-purpose flour, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
4. Add Lemon and Vanilla: Mix in the lemon zest, vanilla extract, and lemon juice until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough comes together. The dough should be soft but not sticky.
6. Shape the Cookies: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a cookie cutter to cut out desired shapes and place them on the prepared baking sheet. Alternatively, you can shape the dough into a log, chill it, and slice it into rounds.
7. Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Sprinkle with Sugar: While the cookies are still warm, sprinkle a little extra granulated sugar on top for added sweetness and a lovely finish.
10. Enjoy: Serve your Lemon Millet Shortbread with a cup of tea or coffee. These cookies store well in an airtight container at room temperature for up to a week.

Tips for Perfect Lemon Millet Shortbread

• Chill the Dough: If the dough feels too soft to work with, chill it in the refrigerator for 15-20 minutes before rolling it out.
• Zest the Lemons: For the best flavor, use fresh lemon zest. Avoid the white pith, which can be bitter.
• Custom Shapes: Get creative with cookie cutters to make fun shapes, especially for special occasions or holidays.

Lemon Millet Shortbread is a delightful way to enjoy a classic cookie with a healthy twist. The bright lemon flavor paired with the nuttiness of millet makes these cookies irresistible. Give this recipe a try and share your results in the comments below. Happy baking!