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Cocoa Nib Biscuits | Patisserie Makes Perfect

Cocoa Nib Biscuits

William Curley
This is a tasty, crumbly shortbread style biscuit that get's a chocolate hit from the cocoa nibs that have been added.
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Biscuit
Servings 25 +


  • 125 g Unsalted Butter cut into cubes and softened
  • 125 g Caster Sugar
  • 1/2 Tsp Vanilla Extract
  • 20 ml Whipping Cream
  • 125 g Plain Flour
  • 5 g Baking Powder
  • 125 g Ground Almonds
  • 50 g Cocoa Nibs
  • Granulated Sugar for sprinkling


  • Put the butter and sugar in a bowl and cream together until light and fluffy.
  • 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.
  • Fold this into the creamed butter mixture and mix until it forms a dough.
  • Wrap it in cling film and leave to chill in the fridge for at least 1 hour.
  • Preheat the oven to 180C (350F/Gas4). Roll the dough out to a thickness of 4mm.
  • 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.
  • 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.
  • These will keep for 5 days in an airtight container.