125g Unsalted Butter, cut
into cubes and softened
125g Caster Sugar
½Tsp Vanilla Extract
20ml Whipping Cream
125g Plain Flour
5g Baking Powder
125g Ground Almonds
50g Cocoa Nibs
Granulated Sugar, for
sprinkling
Instructions:
Put the butter and sugar
in a bowl and cream together until light and fluffy.
Add the vanilla extract
and whipping cream, mix well. Sift the flour and baking powder into a bowl,
then mix in the ground almonds and cocoa nibs.
Fold this into the
creamed butter mixture and mix until it forms a dough.
Wrap it in cling film and
leave to chill in the fridge for at least 1 hour.
Preheat the oven to 180C
(350F/Gas4). Roll the dough out to a thickness of 4mm.
Using a knife cut the
dough into 5cm squares, or use a cookie cutter of your choice. Place the
biscuits onto baking trays lined with non-stick baking mats or baking
parchment. Make sure the biscuits are at least 3cm apart.
Bake in the preheated
oven for 12-15 minutes until lightly golden in colour. Remove from the oven and
lightly sprinkle them with granulated sugar and allow to cool.
