Another great recipe from the team at Great British Chefs, create by Rosana McPhee. This Cacao Nib Coconut biscuits recipe is as simple yet as satisfying as a quick chocolatey fix can get!
The combination of the intense Food Thoughts Roasted Cacao Nibs with the desiccated coconut makes leads to a fantastic teatime treat or on the go snacks recipe. The crunchy, intense flavour of the roasted cacao nibs tempered by the soothing coconut is a real revelation. Cocoa nibs are natural cocoa beans, peeled, toasted and broken into small pieces. High in energy, fatty acids and protein, cacao nibs are one of the best food sources of magnesium, calcium, copper, zinc and potassium out there. They are also rich in antioxidants. They work particularly well in baking recipes, like this cacao nib coconut biscuits, where the intensity of cacao has been paired with the delicate coconut flavour. These biscuits melt in the mouth and the nibs add a wonderful crunchiness.
You will need
- 100g caster sugar
- 200g unsalted butter at room temperature
- 1 large egg
- 300g self-raising flour
- 100g desiccated grated coconut
- 30g Food Thoughts Roasted Cacao Nibs
- 1/2 tsp baking powder
Start by preheating the oven to 180°C/gas mark 4. Grease and line a large baking tray.
In a medium bowl, whisk the sugar with the butter and egg until smooth.
Slowly add the flour, the coconut and baking powder, then knead until smooth. Roll out the dough, sprinkle over the cacao nibs and knead again for 2 minutes until the cacao nibs are well incorporated. You should have about 700g of dough.
Make balls of dough, weighing about 15g each, and place them on the prepared baking sheet, leaving some space between them.
Bake in the oven for 15 minutes, then remove and allow to cool completely. Dust with powdered sugar and they're ready to eat!