Heart-Shaped Mesquite Flour Cookies

Makes: Approx. 20–24 biscuits

Difficulty: Easy

Preparation time: 20 mins (+ 30 mins chilling)

Cooking time: 8–10 mins

Ingredients

Biscuit Dough

• 110 g MannaBrew Mesquite Flour

• 180 g flour (or 150 g almond flour for a gluten-free option)

• 2.5 g (½ tsp) baking powder

• 2.5 g (½ tsp) ground cinnamon (optional)

• 2.5 g (½ tsp) fine salt

• 115 g butter, softened (or coconut oil for dairy-free)

• 100 g coconut sugar or dark brown sugar

• 1 large egg (or flax egg: 1 tbsp ground flaxseed + 3 tbsp water)

• 5 ml (1 tsp) vanilla extract

• 30 ml milk or plant-based alternative

Optional Decoration

• Icing sugar (for dusting)

• Melted dark chocolate (for drizzling)

Instructions

1. Dry Ingredients: In a medium bowl, whisk together the MannaBrew Mesquite Flour, flour, baking powder, salt, and optional cinnamon.

2. Cream Butter & Sugar: In a separate bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (approx. 2–3 minutes). Beat in the egg, vanilla extract, and milk until fully combined.

3. Form Dough: Gradually fold the dry ingredients into the butter mixture, stirring until a smooth dough forms.

4. Chill: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes (this makes rolling out much easier).

5. Prep Oven & Sheets: Preheat your oven to 170°C (fan-forced) or 175°C (conventional). Line two baking trays with baking paper.

6. Roll & Cut: On a lightly floured surface, roll out the chilled dough to about 5 mm thickness. Use a heart-shaped cutter to cut out the biscuits and place them on the prepared baking trays. Re-roll dough scraps as needed.

7. Bake: Bake at 175°C for 8–10 minutes, or until the edges are just lightly golden.

8. Cool: Allow the biscuits to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

TIP: Once fully cooled, dust lightly with icing sugar or drizzle with melted dark chocolate before serving or packaging for gifts.