Walnut cookies with caramelised cacao nibs
This walnut cookie recipe has a next-level ingredient that gives these tasty snacks a unique and delicious flavour. Rosana caramelises the cacao nibs and sets to a hard caramel, before breaking into the fine pieces and adding to the cookie dough. As they bake the caramel pieces melt, providing a beautiful hit of cacao alongside a sophisticated sweetness.
Ingredients
Caramelised cacao nibs
- 100g of granulated sugar
- 2 tbsp of water
- 1 tbsp of maple syrup
- 100g of cacao nibs
- 1 tbsp of unsalted butter
Walnut cookies
- 100g of unsalted butter
- 50g of walnuts , very finely chopped or ground
- 1/2 tsp chocolate extract
- 80g of brown sugar
- 90g of rolled oats
- 40g of oat bran
To decorate
- white chocolate , for decoration
- cacao nibs, kept whole for decoration
Method
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
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Walnut cookies with caramelised cacao nibs
