A cake recipe for all foodies:
Cream the butter with the egg yolks (1) and maple syrup. Sprinkle the wheat flour, millet flour and lemon zest on top and knead everything together to form a smooth dough. Form the dough into a roll, wrap it in parchment paper and put it in the refrigerator for an hour. Preheat the oven to 180 °C. Brush the baking tray with butter. Cut small slices from the dough roll on the spot and place them on the baking tray. Mix the egg yolks (2) with the milk, brush the cookies with it and decorate each with an almond half. Bake the millet cookies on the middle shelf for about 20 minutes until golden brown. Cool the cookies on a cooling rack.
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