In this recipe I have used Byron Bay Tea Company Fortify Tea. It is a variation of raw cacao with extra spice. Think of the soothing and warming flavours of cacao, tulsi and nutmeg. You can sub with chai spices with extra cacao.
I like to make a large batch, to eat now and also later.
The spicey flavours mellow after a day and the chocolate flavour rounds out and develops even more. So the aftertaste changes from spice-notes to chocolate.
The change in flavour from just after baking to after a day or two is one of my favourite things about these cookies. Homemade cookies made without highly processed ingredients should change in their flavour during storage.
Keep these cookies in an air-tight container for up to 5 days.
Servings: 30
Ingredients:
1 1/4 Cups Spelt flour
1 Cup Buckwheat Flour
2 Tablespoons Byron Bay Tea Company Fortify Tea
1/2 cup coconut sugar
1 cup Natvia. You can also use brown sugar here.
2 eggs
4 tablespoon cacao powder
1 teaspoon vanilla extract
1 pinch of fine salt
3/4 cup macadamia nuts, roughly chopped.
100g chocolate chips
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Method:
Place the spelt and buckwheat flours, coconut sugar, natvia, Byron Bay Tea Company Fortify Tea, cacao powder, baking powder and baking soda into a sieve. Sift the ingredients into a large mixing bowl. Stir the dry ingredients together. Set aside.
In a separate bowl, combine the 2 eggs and vanilla extract. Stir well to combine.
Make a well in the centre of the dry ingredients, add the roughly chopped macadamia nuts, chocolate chips, the liquid ingredients and the salt.
Using a spoon, mix all the ingredients together, using slow strokes to combine the dry ingredients into the liquid from the centre out. Be sure to include all of the ingredients at the sides. Continue to mix until a sticky batter is formed.
Line two baking trays with baking paper. Roll the cookie mixture into small balls and place on the baking trays. Refrigerate for 15 minutes.
Preheat oven to 170°C.
After the 15 minute fridge-time, place the cookies in the oven for 13 minutes. The cookies will have flattened and become soft. Remove the tray that was closer to the top of the oven, set aside and allow the cookies to firm at room temperature. Place the other tray higher up in the oven. Bake this tray for an extra 2-3 minutes.
Remove from the oven, set aside and allow to firm.
These are the perfect cookie to dip into a cup of Byron Bay Fortify Tea or Peppermint Tea for extra freshness.