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.
Are you following me on Facebook, Instagram, Pinterest and Twitter?
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
Need
- 80 g golden caster sugar
- 40 g white rice
- Pinch Pink Salt Flakes pink salt flakes BUY
- 1 tbsp Vanilla - Bean Paste vanilla bean paste BUY
- 250 g cold butter, cubed
- 300 g Laucke Type 00 Flour plain flour BUY
- 1 egg yolk
- 45 g 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 TM 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?)
