110gmsJaggery PowderYou can even use brown sugar instead.
1/2cupDark chocolate, meltedFor dipping
2-3tbspCocoa nibsFor topping
Preheat your oven to 180 C. Line your baking tray with parchment or silpat. Keep a 2.5" cookie cutter, any shape, handy.
In a large bowl, sift together both the flours, baking powder, baking soda, cinnamon, cocoa and coffee powder.
In another medium sized bowl, beat together the butter, honey and jaggery powder until fluffy. Add the egg and vanilla, beat until mixed well.
Now stir the dry ingredients in gently. You may have to use your hands to bring the dough together well.
Divide the dough into half. Roll each half into a flattish ball. Cover with foil and place in the refrigerator for 15-20 minutes or so.
Flour your work surface well, working with one dough ball at a time, roll out into a rough circle, about 1/4" thick. You can keep it thicker, maybe around 1/2", if you want fatter cookies!
Use a flower shaped cookie cutter, cut out the cookies. You can use any shape cookie cutter. The one I used was about 2.5" in diameter.
Place them on the baking sheet and bake for about 10-12 minutes, for a slightly softer cookie. Add 2-3 minutes more to your baking time if you want a crisp cookie. Let cool on the tray. The cookies will harden as they cool.
Once the cookies are completely cooled, half dip them in melted chocolate, sprinkle some cocoa nibs, if using and place on wax paper or parchment for the chocolate to set well. Store in air tight container. Enjoy!
Glutenfree Mocha Shortbread Cookies - https://www.tashasartisanfoods.com/blog/ -November 24, 2017