INGREDIENTS
120g of unsalted butter, at room temperature
100g of brown sugar
1 egg
1 teaspoon of Madagascar bourbon vanilla powder
150 g of wheat flour
30g of pure cocoa powder from Madagascar
1/2 teaspoon of baking soda
1/2 teaspoon of moringa powder
1/4 teaspoon of turmeric powder
1 pinch of salt
50g of cocoa nibs or crushed cocoa beans
PREPARATION
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl , beat the butter with the brown sugar until creamy.
Add the egg and vanilla extract, then mix well.
In another bowl, sift together the flour, pure cocoa powder, baking soda, moringa, turmeric, and salt.
Gradually incorporate the dry ingredients into the butter-sugar mixture until a smooth dough is obtained.
Add the cocoa nibs or crushed cocoa beans and mix gently.
Form small balls of dough (about 2.5 cm in diameter) and place them on the baking sheet, leaving space between them.
Flatten each ball slightly with the back of a spoon.
Bake for 10 to 12 minutes, until the biscuits are firm on the edges but still soft in the center.
Let them cool for a few minutes on the baking sheet before transferring them to a wire rack.
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