In a mixing bowl combine the finger millet flour, sugar, salt and baking powder. Make a well into the center and add the wet ingredients, vanilla essence, butter, egg and the poppy seed paste.
Combine the crumbly mixture and work into a smooth dough ball. Cover in plastic wrap and place the dough into the fridge for at least 30 minutes to one hour. The dough is easier to handle and to roll out when cold.
Before cutting out the cookie shapes, preheat the oven to 400° Fahrenheit/ 200° Celsius.
Dust your working space with finger millet flour. Roll your dough out to a ½ centimeter thickness and cut out your cookie shapes. Place the raw cookies on a baking rack and bake for 10 mins at 400° Fahrenheit/ 200° Celsius.
Let cool and enjoy or dust with powdered sugar.
Finger Millet is a common ingredient in Indian cooking. The health grain is turned into a flour and commonly fed to babies. It's a healthy flour that is meant to lend you energy. Finger millet flour is known as ragi atta in India.