sorghum cookies

These cookies are the perfect choice for a special coffee break or whenever you feel like treating yourself to something really delicious. With their rich chocolate flavour, they make a fantastic gluten-free option for every chocolate lover. In this recipe we have used a blend of dark muscovado sugar and coconut sugar, but you can easily adapt it to your own taste by using whichever type of sugar you prefer.

Ingredients:

• 100 grams butter50 grams dark muscovado sugar
• 50 grams coconut sugar 1 pinch of vanilla powder1 large egg, cold straight from the fridge200 grams da Carla organic sorghum flour1 teaspoon da Carla organic tapioca flour½ teaspoon baking powder½ teaspoon saltapprox. 100 grams dark chocolate, roughly choppedFlaky salt for topping (optional)

Instructions

• Start by browning the butter in a saucepan. Once it is nicely browned, give it a good stir and let it cool while you weigh out the flour and prepare the other ingredients.
• In a bowl, mix the sugars and vanilla powder. Once the butter has cooled, pour it over the sugar mixture and stir until well combined. Make sure the butter and sugar mixture is cool enough that the egg doesn't curdle when you add it. Then gently stir in the egg.
• In another bowl, mix the sorghum flour, tapioca flour, baking powder and salt. Stir the flour mixture into the egg mixture to form a soft dough.
• Fold in the chocolate pieces. Shape the dough into 8-10 balls and flatten them slightly to give them a nice shape. Sprinkle a little flaky salt over the cookies for an extra touch if you like. Place them on baking parchment, a few centimetres apart, and refrigerate for an hour, or until firm.
• When it's time to bake, preheat the oven to 175°C.
• Bake in the middle of the oven for 15-20 minutes. Timing can vary from oven to oven, so start checking the cookies after 15 minutes.
• Store the cookies in the fridge