You will need

  • 55g Food Thoughts Roasted Cacao Nibs
  • 1 large egg
  • 85g muscovado sugar
  • 140g of plain flour
  • 1/2 tsp baking powder
  • 1 tsp cardamom seeds, ground to make 3/4 tsp cardamom powder
  • 55g dried cranberries (optional)


Preheat the oven to 170°C/gas mark 3.5. Grease a baking tray.

Whisk the egg and sugar until it’s light and frothy. This takes about 5 minutes using a stand mixer or handheld whisk. It should leave a ribbon like trail.

Add the dry ingredients and combine well to form a sticky ball of dough. Flour your hands and then shape the dough into a log about 30cm long. Place the log onto the baking tray, flatten the top slightly and bake in the oven for 20 minutes.

Remove from the oven and slice the log into 1cm wide pieces. Place each piece back on the baking tray and bake again for about 10 minutes.

Leave the pieces to cool completely. You can eat them immediately or store in an airtight tin for about a week.