Sunday morning. No dessert organised. Have cream cheese, but no biscuits to make a quick cheesecake base. SO...this happened. And I have to say much nicer than crushed commercially produced bikkies!
I made them again for the pic...the base was that nice. Pretty as a pic! Perfect for Salted Caramel Chocolate Tart, Chocolate Sea Salt Tart or Naughty Naughty Peanut Butter Chocolate Cheesecake to mention but a few ideas. Cook Once, Eat Twice!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 50 Grams raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
- 100 Grams butter cold, cubed BUY
- 140 Grams bakers or strong flour
- 30 Grams cocoa powder BUY
- 1 Teaspoon vanilla bean paste BUY
- 10 Grams cacao nibs BUY
Do
- 1
Preheat oven to 180°C and line the base of the tin(s) you will use to bake these. If you are making shortbread rather than a base for a cheesecake, simply line a baking sheet.
- 2
Place sugar and salt into the Thermomix bowl and mill 5 sec/speed 10.
- 3
Add butter, flour, cocoa and vanilla and blend 15 sec/speed 6.
- 4
Add cocoa nibs and mix 5 sec/speed 5.
- 5
Tip out onto floured mat and bring together with your hands. Roll and cut into shapes or line your baking tins accordingly.
- 6
Bake around 10-15 minutes until fragrant.
More
Use as a cheesecake base.
Cut into shapes and bake as biscuits or cookies. Drizzle with melted chocolate and top with chopped toasted nuts.
