Crystallized ginger millet cookies with orange icing

One of the many things I loved about New York – I can pretty much say I loved everything about the city, both times I visited it – was going to the Whole Foods: there was so much variety, everything looked so good, so delicious, that I felt like bringing each and every ingredient home with me (too bad I couldn’t). :)

[if you ask me about the clothing stores on Fifth Avenue I probably won’t be of much help]. :)

There were tons of types of fruits, vegetables, chocolates, nuts – you name it. I was impressed by all the different varieties of flours: there were so many I stared at them for a good while (so I’m told by my husband). :D I did not think it was a good idea to stash pounds and pounds of flour in my luggage, so I brought home only a package of hazelnut meal, leaving all those amazing products behind. :(

Cut to a year after that and I was surprised to find Bob’s Red Mill’s products in a supermarket here in Sao Paulo – there aren’t as many different flours as I saw in NY, but there are some interesting ones available, and I brought home a package of millet flour, which I have used twice so far: timidly in the orange rosemary shortbread and more boldly in these ginger cookies.

The cookies turned out great, delicious and I cannot wait to use the millet flour in other baked goods – maybe in a cake next time?

Crystallized ginger millet cookies with orange icing
slightly adapted from the wonderful Supergrains: Cook Your Way to Great Health

Cookies:
½ cup (113g/1 stick) unsalted butter, room temperature
2/3 cup (115g) light brown sugar, packed
1/3 cup honey
1 cup (140g) millet flour
¾ cup (105g) all purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
pinch of salt
75g crystallized ginger, finely chopped

Icing:
½ cup (70g) icing sugar
1 tablespoon orange juice

Preheat the oven to 180°C/350°F. Line 2 large baking sheets with baking paper.

Using an electric mixer, cream butter, sugar and honey until pale and creamy. Sift the millet flour, all purpose flour, salt, ground ginger and cinnamon together, add to the butter mixture with the crystallized ginger and stir until well combined.
Roll 1 leveled tablespoon of dough into balls and place on prepare sheets, 5cm (2in) apart. Flatten the balls slightly. Bake for 12-15 minutes or until the cookies are golden. Cool on the sheets for 5 minutes, then slide the paper with the cookies onto a wire rack. Cool completely.

Glaze: sift the icing sugar into a small bowl. Gradually add the juice and stir until you get a drizzable consistency (add water if necessary). Drizzle over cooled cookies and let it set for 15-20 minutes.

Makes about 35