Tenina.com's Cacao Nib Shortbread



  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.


Store in airtight container in the fridge for freshness. (Or just eat immediately...you know which camp you’re in already...am I right?)

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