These cookies have the same short, crumbly texture as shortbread, but without the mountain of butter. This is the first time I’ve used teff flour in a sweet product (I normally use it in my bread recipe), but I was keen to come up with something that would enhance its rich malty flavour.
Figuring it would pair well with chocolate I had a go at making cookies. After a couple of attempts, I made these:
The addition of tahini compliments the strong flavours of the chocolate and teff, plus it means you add less butter too. I used a dairy free alternative to butter. I’ve named the biscuits after the teff flour because it is the predominant flavour that comes through.
65g rice flour
65g sorghum flour
120g tapioca flour
85g teff flour
15g raw cacao
2 tsp baking powder
1/2 tsp bicarbonate of soda
50g unrefined sugar
100g butter (dairy free spread)
– Thoroughly mix the dry ingredients together
– In a separate bowl, measure out the wet ingredients and whisk until smooth and creamy
– Add the wet mix to the dry and stir until it forms a dough
– Take walnut-sized balls of the dough and place on to a parchment lined baking sheet, ensuring there is space in between each one
– Flatten the balls to form a round cookies shape
– Bake for 12-15 minutes at 180/gas 4
Leave the cookies to cool before dipping them in melted dark chocolate. I can’t confess to having a skill at doing this. I literally dunked them face first and it got a bit messy – could be a great job for a child helper, with the bonus that you get to lick your fingers when you’ve finished!