> Recipes > Cookie

Walnut cookies with caramelised cacao nibs

by Rosana McPhee
Walnut cookies with caramelised cacao nibs

Walnut cookies with caramelised cacao nibs

PT1H15M

Why not try?

Cacao nibs are the most rustic type of cocoa found in the commercial world and so they have the most intense cocoa flavour. Cacao nibs are raw chocolate, and can be bought in powder or nibs, and are just small pieces of the crushed, dried beans. They are not interfered with in any way – no additives, no processing – so they retain all of their goodness.

In this recipe, the nibs have been caramelised to add another dimension to the cookies. After baking, the caramel melts into the cookies, and the nibs stay crunchy with a sweet caramel aftertaste. The pieces of nuts and nibs need to be very small otherwise, the cookies will crumble!

Ingredients

Metric

Imperial

1
Line a baking sheet with foil and spray the foil with nonstick cooking spray
2
To begin, make the caramelised cacao nibs for the cookies. Mix together the sugar, water, and maple syrup in a small saucepan. Stir well until the sugar has dissolved
3
Cook over a medium heat without stirring. When it comes to the boil, insert a sugar thermometer and leave to bubble away
4
Cook until it achieves a nice medium amber colour — this should be at around 165°C. It will smell like caramel as it gets darker
5
At this point, remove the pan from the heat and immediately add the cacao nibs, stirring to coat with the caramel. Add the butter and mix to combine
6
Tip onto the prepared baking sheet, spreading into a thin, even layer. Allow to cool completely at room temperature until cool and hard. You can store in an airtight container at room temperature for up to 2 weeks, if desired
7
Preheat the oven to 180°C/gas mark 4. Grease a 12 cup biscuit or muffin mould and set aside
8
To make the walnut cookies, add the butter to a pan and stir in the chocolate extract and sugar. Switch off the heat
9
Add the oats, oat bran and nuts and mix well. Bash the cacao caramel into very small pieces by placing it into a bag and hitting with a rolling pin. Combine with the rest of the ingredients
10
Spoon the mixture into the muffin or biscuit moulds — I measured a tablespoon per cookie. Fill the moulds and press the cookie dough in firmly
11
Bake for 15 minutes, or until bubbling and light golden
12
Remove the cookies from the oven and allow to cool completely before unmoulding
13
While the cookies are cooling, melt the white chocolate in the bain marie
14
Lay the cookies onto a sheet of greaseproof paper and spoon over the melted white chocolate in a pattern of your choosing. Sprinkle over a few more cacao nibs and allow to set before eating
image
 

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

 

Comments ()

Walnut cookies with caramelised cacao nibs

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...