CACOA NIB SHORTBREAD

Photo by Triplechoc

Ingredients

Recipe courtesy of Cooking with Tenina

• 80g golden caster sugar

• 40g white rice

• Pinch Murray River Pink Salt flakes

• 1 tbsp vanilla bean paste

• 250g cold butter, cubed

• 200g plain flour

• 1 egg yolk

• 45g cacoa nibs

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METHOD

• Preheat oven to 160oC and line two baking trays with paper.

• Place sugar, rice and salt into TM bowl and mill 10 seconds/speed 10.

• Open lid slowly as there is a lot of residual dust.

• Add vanilla and butter and chop 6 seconds /speed 6.

• All flour and egg yolk and blend 6 seconds/speed 6.

• Add cacao nibs and blend 3 seconds/ speed 6.

• Tip mixture out onto a floured mat and roll into a sausage shape.

• Chill for 10 minutes. Cut into rounds and either use a cookie press for a design or just bake as discs, 14 minutes.

• Cool before storing in airtight containers until use.