Nibscuits - Cacao nib chocolate biscuits

Name: Nibscuits - Cacao nib chocolate biscuits
Cook time: 10 min
Total time: 10 min
Cuisine: International
Ingredients: 25g caster sugar (golden or normal); 55g unsalted butter; 1 egg yolk; 2 - 3 drops vanilla extract; 80g plain flour; 15g cocoa powder; 40 g Cacao nibs

Love Baking Over a year ago 3,309 views

Cook: 10 mins

Ingredients

25g caster sugar (golden or normal)
55g unsalted butter
1 egg yolk
2 - 3 drops vanilla extract
80g plain flour
15g cocoa powder
40 g Cacao nibs

Accompaniment

Description

Tasty chocolate biscuits, not too sweet, with a satisfying nutty crunch from the cacao nibs, a new discovery for me that I am enjoying experimenting with.

Method

1
Beat the butter and sugar together with an electric whisk or wooden spoon, until creamy. Add the egg yolk and vanilla and beat again.
Sift in the flour and cocoa powder, and add the cocoa nibs, then beat again (on low speed if using an electric whisk!) until it starts to come together. If it is crumbly, don't worry. Knead a little with your hands to bring it into a ball of dough. Wrap in cling film and chill in the fridge for an hour.
When you are ready to bake the biscuits, preheat the oven to 180 degrees C. Line a baking tray with baking parchment.
Roll out the dough between 2 sheets of cling film to 3-5mm thick, then cut out biscuits using a cookie cutter or glass. I usually get 18 round ones ( 3 - 4 per person) using a 48mm round cutter. Bake for 7 -10 minutes (depending on size - my small ones only take 7 minutes). Leave to cool on the baking sheet or on a wire rack.

Chef's Tips

If you prefer sweeter biscuits, increase the sugar to 30 - 40g depending on your taste.
You can keep the uncooked dough in the fridge, wrapped in cling film, for up to 5 days. I sometimes make a double batch of dough, keep it in the fridge, and cook a few each day.
Great on their own with tea / coffee / hot chocolate, but also good with desserts such as mousse, tiramisu, panna cotta and ice cream.

If you forget to take the butter out of the fridge before you come to make the cookies, cut it up a little and place on a plate. Fill a bowl with boiling water, tip the water out, and place the bowl upside down over the butter. It will be lovely and soft within 5 minutes (if you don't cut it up, it will take a bit longer).