By Tali Shine
When you have little ones ‘tis always the season to be jolly and here is a little something that is naughty and nice!
My chocolate shortbread cookies are filled with the naughtiness of sweet sugar and wheat but the goodness of chia seeds, flaxseeds & raw chocolate. Together Chia and flaxseed are the dream team, high in fiber, antioxidants and Omega 3 fatty acids. They are also high in magnesium and phosphorus which promotes healthy bones. Who knew cookies could be so good? We haven’t even covered the goodness of raw chocolate yet, think; B vitamins and Flavonoids, this antioxidant is mega. It is known for its anti-inflammatory benefits, cardiovascular benefits & anti-stress properties. So whatever the season keep calm and have a cookie 😉
This will make 12 cookies.
325g ORGANIC SWEET SHORT CRUST PASTRY (dorest pastry-comes frozen)
90g ORGANIC RAW CHOCOLATE (Pana chocolate raw cacao)
3 TBS ORGANIC CHIA FLAXSEED POWDER (I use Organic traditions)
1 TUBE OF DECORATING ICING
12 DRIED ORGANIC BLACKBERRIES OR CHERRIES
Method and Preparation:
# Make sure the pastry is at ROOM temperature before you begin & heat the oven at 180c.
# Place the raw chocolate in a small saucepan and cook on low for 3-5 minutes. # Make SURE you heat the chocolate until it is soft (do not completely melt the chocolate otherwise it will burn).
# Knead THE softened chocolate THROUGH the pastry until it is completely brown (not marbled).
# ADD the chia & flaxseed powder and KNEAD until it is completely mixed through.
#Place the dough in the FREEZER for 20 minutes.
# Once the dough has hardened, SPRINKLE some flour on the table & on your roller then FLATTEN the dough & cut out STARS.
# Place a sheet of baking paper on the tray & PLACE in the oven for 5-10 minutes.
# Once the cookies have cooled down use the decorating icing to make a round mound in the middle of the cookie & place your dried fruit in the middle and enjoy!