Raspberry, Cocoa Nib and Mesquite Cookies
110 grams non-hydrogenated shortening or butter
110 grams brown sugar
150 grams superfine brown rice flour
50 grams tapioca starch
25 grams mesquite flour
3 grams baking soda
4 grams salt
50 grams cocoa nib
20 grams dried raspberries
Cream together the butter, brown sugar and sugar until combined. Add the egg and mix. Scrape the mixture well. Whisk together the superfine brown rice flour, tapioca starch, mesquite flour, salt and baking soda. Add the dry to the butter mixture and mix until combined. Fold in the dried raspberries and cocoa nib.
Dump the dough on a sheet of parchment paper and shape it into a log. Wrap the log with the parchment and refrigerate for a couple of hours.
Cut the log into 1/4″ disks and bake at 180C for about 12 minutes or until lightly golden.
Recipe by Canelle et vanille