I admit that I am not the queen of baking, but when I get it right...I get it right. I have a few shortbread recipes on here, and this is a bit of a mixture across a few of them, with the addition of the very delicious cacao nibs. No kitchen is complete without them frankly. Like chocolate, (well they are chocolate) but guilt free and completely yummo.
If you have a cookie press, then that is how you get them to look so cute. There was great discussion on social media when I posted the pics of these about where to get a cookie press. Needless to say the big supermarkets apparently stock them...so go get it and press on.
Enjoy! Home-made all the way baby.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 80 Grams golden caster sugar
- 40 Grams white rice
- Pinches pink salt flakes pink salt flakes BUY
- 1 Tablespoon vanilla bean paste vanilla bean paste BUY
- 250 Gram cold butter cubed BUY
- 300 Grams plain flour
- 1 egg yolk
- 45 Grams cacao powder cacao nibs, cacao crackle if you need a bit more sweetness BUY
Do
- 1
Preheat oven to 160°C and line two baking trays with paper.
- 2
Place sugar, rice and salt into Thermomix bowl and mill 10 sec/speed 10. Open lid slowly as there is a lot of residual dust.
- 3
Add vanilla and butter and chop 6 sec/speed 6.
- 4
Add flour and egg yolk and blend 6 sec/speed 6.
- 5
Add cacao nibs and blend 3 sec/speed 6.
- 6
Tip mixture out onto a floured mat and roll into a sausage shape
- 7
Chill for 10 minutes. Cut into rounds and either use a cookie press for a design or just bake as discs, 14 minutes.
- 8
Cool before storing in airtight containers until use.
More
Store in airtight container in the fridge for freshness. (Or just eat immediately...you know which camp you’re in already...am I right?)
