Cocoa Nib Biscuits
Recipe type: Biscuit
Prep time: 
Cook time: 
Total time: 
Serves: 25+
This is a tasty, crumbly shortbread style biscuit that get's a chocolate hit from the cocoa nibs that have been added.
  • 125g Unsalted Butter, cut into cubes and softened
  • 125g Caster Sugar
  • ½Tsp Vanilla Extract
  • 20ml Whipping Cream
  • 125g Plain Flour
  • 5g Baking Powder
  • 125g Ground Almonds
  • 50g Cocoa Nibs
  • Granulated Sugar, for sprinkling
  1. Put the butter and sugar in a bowl and cream together until light and fluffy.
  2. Add the vanilla extract and whipping cream, mix well. Sift the flour and baking powder into a bowl, then mix in the ground almonds and cocoa nibs.
  3. Fold this into the creamed butter mixture and mix until it forms a dough.
  4. Wrap it in cling film and leave to chill in the fridge for at least 1 hour.
  5. Preheat the oven to 180C (350F/Gas4). Roll the dough out to a thickness of 4mm.
  6. Using a knife cut the dough into 5cm squares, or use a cookie cutter of your choice. Place the biscuits onto baking trays lined with non-stick baking mats or baking parchment. Make sure the biscuits are at least 3cm apart.
  7. Bake in the preheated oven for 12-15 minutes until lightly golden in colour. Remove from the oven and lightly sprinkle them with granulated sugar and allow to cool.
  8. These will keep for 5 days in an airtight container.
Recipe by Patisserie Makes Perfect at