Makes: 48 cookies
- For the cookies:
- 200 g cake flour
- 160 g millet flour
- 150 g caster sugar
- 230 g butter
- ½ t ground cloves
- 1 ½ t ground cinnamon
- ½ t ground cardamom
- 1 egg, beaten
- Preheat the oven to 190°C.
- In the bowl of a stand mixer combine the flour, sugar, salt, ground cinnamon, ground cloves and ground cardamom and mix through.
- Add the softened butter to the flour and mix into the flour until the mixture resembles wet sand.
- Mix the egg into the flour mixture until just combined and forming a stiff dough.
- Cover and allow the dough to rest for at least an hour in the fridge.
- On a well-floured surface, roll out the dough to about 3-5 mm thick. Cut out biscuits using a round cookie cutter. Place on a lined baking sheet about 5 cm apart. Bake for 8 to 12 minutes. (Colouring to be as light as possible in order to best show off the 3D-prints)
- Remove from the oven an allow to cool on a cooling rack
- For the millet milk:
- 2 cups millet grains
- 4 cups water
- 1 t salt
- 1 t vanilla extract
- More water for blending
- Cook the millet on medium high heat for 20 minutes. Strain and rinse.
- Blend 2 cups of cooked millet with 3 cups of water in a high speed blender and double strain through a cheese cloth.
Makes approximately 1 L of filling
- For the milktart filling:
- 1120 ml millet milk
- 200 g sugar
- 1 t salt
- 1 T vanilla extract
- 40 g cake flour
- 40 g cornstarch
- 4 egg yolks
- 30 g butter
- Bring the millet milk, sugar, salt and vanilla extra to a light simmer, remove from heat.
- Mix the flour, cornstarch and egg yolks in a mixing bowl until well combined.
- Add ladles full of warm millet milk to the egg mixture while constantly mixing, until ¼ is added (temper).
- Add the egg mixture back into the milk and whisk thoroughly.
- Add the pot back and cook on medium heat while continuously stirring until thick, bubbling and cooked through (5 mins).
- Remove from heat, stir through butter.
- Pour into heat proof dish and surface wrap.
- Cool for at least 4 hours until set.
- Whisk on high speed in mixer until smooth and creamy.
To serve: Pipe milktart mixture onto a biscuit and top with a second biscuit.