Cacao nib and coconut biscuits
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.
Cacao nibs are very versatile, and delicious stirred into cereal, yoghurt, oatmeal, ice cream, smoothies and shakes. They work particularly well in baking recipes, like this one where the cacao has been paired with coconut. The biscuits melt in the mouth, and the nibs add a wonderful crunchiness. A special treat for teatime, packed lunches, or even as a gift.
Ingredients
Metric
Imperial
Cacao nib and coconut biscuits
- 100g of caster sugar
- 200g of unsalted butter, at room temperature
- 1 large egg
- 300g of wheat flour, self-raising
- 100g of desiccated coconut, grated
- 30g of cacao nibs
SAVE RECIPE
Method
1
Start by preheating the oven to 180°C/gas mark 4. Grease and line a large baking tray
2
In a medium bowl, whisk the sugar with the butter and egg until smooth
3
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
4
Make balls of dough, weighing about 15g each, and place them on the prepared baking sheet, leaving some space between them
5
Bake in the oven for 15 minutes, then remove and allow to cool completely. Dust with powdered sugar and they're ready to eat!
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