This Cacao Nib Shortbread is just melt in your mouth delicious! It is so easy to make and can be cut into any size or shape you wish.
Cacao Nib Shortbread
With only six ingredients, this recipe is easy to make, taking only a few minutes to prepare, followed by 30 minutes in the fridge to firm up the dough and then a few minutes rolling out and creating your shapes.
With shortbread tending to have a buttery, not too sweet taste, the cacao nibs are perfect for it. They add a slight chocolate flavour without overwhelming the cookies or making them too sweet.
Cacao Nibs
Cacao nibs are small pieces of cacao beans. They aren’t sugary, instead are rich and chocolatey and loaded with nutrients.
They are low in sugar, but high in fibre, protein and many minerals including iron, magnesium and zinc. Due to their powerful antioxidant content and anti-inflammatory properties, they can help boost immune and heart health while helping to regulate blood sugar control.
Shortbread Tips
- This recipe can be doubled or halved as needed
- For a spicy shortbread, add a pinch of cardamon, cinnamon, mixed spice or some seeds of a vanilla pod
- Be careful not to over cream the butter and sugar
- This recipe can be made dairy-free by swapping out the butter and nibs for dairy-free ones.
- Try using gluten-free plain flour to make it gluten-free as well.
- The Cacao Nibs can be swapped out for chocolate chips as well.
Ingredients for Cacao Nib Shortbread
To make this shortbread, you will need:
- Butter
- Caster Sugar
- Plain Flour
- Vanilla Extract
- Arrowroot Powder or Cornflour
- Cacao Nibs
Making Cacao Nib Shortbread
To make this shortbread, start by creaming the butter, sugar and vanilla until just fluffy.
Slowly fold through the plain flour and arrowroot until it is all combined.
Roll the dough into a log and wrap with cling wrap.
Place in the fridge for at least 30 minutes to firm up.
When ready, preheat oven to 160˚C and line baking trays with baking paper.
Take out of the fridge and roll out the dough on a board lined with baking paper until about ½ cm thick.
Cut out your cookies using a cookie cutter.
Place the shortbread on the prepared trays.
Bake for 15 – 20 minutes until they are golden brown.
Allow to cool before storing.
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Storing Shortbread
Store in an airtight container at room temperature for up to 5 days.
Cutting Shortbread
When cutting shortbread, use a sharp serrated edged knife and cut while still warm.
Cacao Nib Shortbread
Ingredients
- 225g Butter Unsalted or dairy free
- 110g Caster sugar
- 300g Plain Flour Sifted
- 1 tsp Vanilla Extract
- 1 TBSP Arrowroot Powder or Cornflour
- 50g Cacao nibs
Instructions
- Cream the butter, sugar and vanilla until fluffy.
- Slowly fold through the plain flour and arrowroot until it is all combined.
- Roll the dough into a log and wrap with clip wrap.
- Place in the fridge for at least 30 minutes to firm up.
- When ready, preheat oven to 160˚C and line baking trays with baking paper.
- Take out of the fridge and roll out the dough on a board lined with baking paper until about ½ cm thick.
- Cut out your cookies using a cookie cutter.
- Place the shortbread on the prepared trays.
- Bake for 15-20 minutes until they are golden brown.
- Allow to cool before storing.
- Store in an airtight container for up to five days.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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