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Heart Chocolate Biscuits


2-1/4 cups All-purpose Flour

1 teaspoon Baking Powder

1/4 teaspoon Salt

1/2 teaspoon Ground Cinnamon

1/4 cup Unsweetened Cocoa Powder

1 cup Firmly Packed Brown Sugar

1 whole Large Egg

1-1/2 teaspoon Vanilla Extract

2 sticks (1 Cup) Unsalted Butter, Softened

1/2 cup chocolate spread or melted chocolate, to decorate


Combine flour, baking powder, salt, cinnamon, and cocoa powder in a bowl. Whisk together and set aside.

In the bowl of an electric mixer, cream butter and brown sugar until fluffy. Add egg and vanilla and beat until combined. Add flour/cocoa mixture in two or three batches, mixing well after each addition. 

Place dough into a large Ziploc bag and flatten slightly with your hand. Seal bag and refrigerate for two hours. 

To make to cookies, preheat oven to 350 degrees. Remove dough from bag and place on a floured surface for 5 to 10 minutes. Roll out to 1/4-inch thickness and cut with a heart cutter. You'll need to consolidate and re-roll the dough as you go. 

Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 12 minutes, or until set (but not browning at all.) Remove from oven and allow to cool completely. 

Decorate with melted chocolate or chocolate spread.

Orange Chocolate Cookies


1¾ cups butter or 400 g, cold

1¾ cups brown sugar or 400 g

1 tablespoon salt

20 g orange zest, zest of 2 oranges

1/3 cup water

3 eggs

6½ cups plain flour or 875 g

2 teaspoons baking soda

100 g chocolate chips


Combine the cold butter, sugar, salt and orange zest into a mixer with paddle, and then add the liquid ingredients: water and eggs.

Sift the flour and baking soda and add them to the mixture along with the chocolate chips. Combine them to obtain a dough. Remove the dough from the mixer and refrigerate for 15 minutes.

Take medium size pieces of the dough and form 3cm diameter balls, then flatten slightly on a non-stick pan. Bake in a preheated oven at 180 °C for 15 minutes until golden in color, and set aside to cool.

Gingerbread Pancake


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground dried ginger

1 teaspoon ground cinnamon

1 egg 1/2 teaspoon vanilla extract

1/4 cup molasses

1 1/2 cups water


Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Chocolate Pots

Serves 12


  • 300g quality dark chocolate (70%)
  • 200g unsalted butter
  • 300g golden caster sugar
  • 5 large free-range eggs
  • Syrup & topping
  • 8 clementines
  • 2 tablespoons golden caster sugar
  • 12 teaspoons crème fraîche


Preheat oven to 160ºC/325ºF. Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from heat and leave to cool for 15 minutes. In a separate bowl, whisk sugar and eggs together until thick and fluffy. Whisking constantly, pour chocolate mixture into eggs until combined. Divide between 12 small ovenproof teacups or ramekins, then place in a large, deep roasting tray. Place tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups. Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.

To make the syrup, squeeze all the clementine juice through a sieve into a small pan. Add the sugar and bring to a boil, then reduce to a gentle simmer for 15 minutes or until starting to thicken, and coat the back of a spoon. Remove from heat and leave to cool to room temperature.

For maximum pleasure, enjoy the chocolate pots at room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of crème fraîche and a drizzle of the syrup. 

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