Celebrate the season with these festive Millets Christmas Ginger Cookies, crafted from Nihkan’s Millets Baking Mix and warm ginger spice. They bake up crisp-edged and soft‑centered, then get decked out in colourful icing for a holiday touch. Perfect for gift‑giving or a cosy tea‑time snack—these cookies are naturally gluten‑free, egg‑free, and quick to make.

Ingredients:

• 1 cup (100 g) Nihkan’s Millets Baking Mix

• 100 g salted butter, softened

• ½ cup (65 g) granulated sugar

• 1 tsp ground ginger

For Icing:

• 2 Tbsp superfine white sugar

• 2 Tbsp water

• Food colouring (red & green)

Directions:

1. In a large bowl, beat the softened butter and sugar until creamy and light.

2. Add the millets baking mix and ginger powder; mix until a soft dough forms.

3. Shape into a ball, then roll out between sheets of parchment to about ¼ inch thickness.

4. Freeze for 5–7 minutes to firm up.

5. Use cookie cutters to cut into festive shapes and place on a lined baking tray.

6. Bake at 170 °C (340 °F) for 10 minutes, until edges are set and tops are just turning golden.

7. Meanwhile, whisk together icing sugar and water, dividing into bowls to tint red and green.

8. Allow cookies to cool completely, then decorate with coloured icing.
   Serving Size:   Yields 12–15 small Christmas cookies.

Features:

• Gluten‑Free: Made with millet flour instead of wheat.

• Egg‑Free: No eggs needed—great for allergy-friendly baking.

• Festive & Fun: Cut into holiday shapes and iced in red & green.

• Quick to Make: Ready from mixing bowl to baked in under 20 minutes.

• Kid‑Friendly: Soft centers and easy decorating.

   

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