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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 50 Grams Raw Caster Sugar BUY
- 1 Pinch Pink Salt Flakes BUY
- 100 Grams Butter cold, cubed BUY
- 140 Grams Bakers or Strong Flour BUY
- 30 Grams Cocoa Powder BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 10 Grams Cacao Nibs
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.
Place sugar and salt into the Thermomix bowl and mill 5 sec/speed 10.
Add butter, flour, cocoa and vanilla and blend 15 sec/speed 6.
Add cocoa nibs and mix 5 sec/speed 5.
Tip out onto floured mat and bring together with your hands. Roll and cut into shapes or line your baking tins accordingly.
Bake around 10-15 minutes until fragrant.
Use as a cheesecake base.
Cut into shapes and bake as biscuits or cookies. Drizzle with melted chocolate and top with chopped toasted nuts.