Makes: 48 cookies

INGREDIENTS

• 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

METHOD

• 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

INGREDIENTS

• For the millet milk:
• 2 cups millet grains
• 4 cups water
• 1 t salt
• 1 t vanilla extract
• More water for blending

METHOD

• 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

INGREDIENTS

• 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

METHOD

• 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.