Looking for a delicious treat this weekend? Crank up that oven, put on some music and gather around for baking these moreish Glutenfree Mocha Shortbread Cookies , chocolate dipped for extra fun! Chocolate always makes everything better, doesn’t it?
These mocha shortbread cookies were so good, that they made an appearance thrice this week in our home! I made them with all-purpose flour, whole-wheat flour and then decided to go the gluten-free route with my trusted buckwheat , mixed with some amaranth flour. A batch was also made with brown sugar, but we finally settled with a combination of honey and jaggery powder. I love to amp up the health and wholesome quotient in my bakes. We all like the virtues of whole grain nutrition, don’t we? I did all of this experimenting so you don’t have to. You’re welcome 🙂
Amaranth and jaggery add a new level of complexity in taste, very deep and earthy. This is complimented very well by the mocha flavours of chocolate and coffee. A dash of cinnamon softens everything down as does the butter along with honey, making these absolutely irresistible. Just the right amount of crispy tenderness that you’d want in a shortbread cookie.
A dip in chocolate is all you need to make the cookies a little more luscious. It’s of course optional, but our house, it never is. So I would strongly suggest that luxurious, shiny coating. These are a perfect accompaniment to your evening cuppa in the cold, dark winter evenings…making them cozier and warmer.
- Do feel free to use all-purpose flour or whole-wheat flour if you want.
- Brown sugar adds a lovely caramel taste and works very well in these cookies in case you don’t have access jaggery powder.
- You can use any shape or size cookie cutter. The number of cookies will vary accordingly. I used a 2.5″ one to give me 18 cookies.
I’d love to hear from you! Please leave a comment below and share a picture of your creation on INSTAGRAM using the hashtag #tashasartisanfoods.