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 hour hr
Cook Time 15 minutes mins
Total Time 1 hour hr 15 minutes mins
- 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.