Cocoa nib shortbread
Hands up if you know what scroggin is! My jar of cocoa nibs claim it’s a great addition to scroggin which is the supposedly Australian/Kiwi word for trail mix. One theory is the word is an acronym for sultanas, chocolate, raisins, orange peel, grains, glucose, imagination and nuts. A more entertaining explanation is that it’s a hybrid of scrotum and noggin.
A poll of my friends on a single afternoon revealed that no one had any idea what scroggin was (or schmogle either which is an alternate name). My in-depth research thus concluded that it must be a more commonly used name in New Zealand.
This shortbread with cocoa nibs is a more sophisticated chocolate chip cookie. They’re light and delicate and I like the faintly bitter chocolate that shines through. It’s based on the same shortbread with lavender I made a while back. Not particularly sweet, they’re perfect with a lazy afternoon tea or coffee.
The dough also freezes well so you can save some chocolate tinged delights for when unexpected guests drop by. Not that I channel Martha Stewart and bake cookies on the spot for friends but you might! This recipe makes quite a lot so I usually bake half and stash the rest for a rainy day.
Great as it is, cocoa nib shortbread is far too delicate to take hiking or on a bushwalk. They’d crumble into a mess and then imagine how disappointed you’d be! Throw a handful of cocoa nibs into your
trail mix ahem scroggin instead if you want a pure chocolate hit without sugar when you’re doing outdoorsy stuff.
Feeds: 20 people
Start cooking: About 1 hour before eating
Cocoa nib shortbread
- 225 grams x plain flour
- 220 grams x unsalted butter, softened
- 120 grams x golden caster sugar
- 120 grams x cornflour (or rice flour)
- 1/4 cup x cocoa nibs (about 30 grams)
- 2 tablespoons x caster sugar for rolling (optional)
- Sift the plain flour and cornflour into a bowl.
- In a separate bowl, cream the butter and sugar together until pale.
- Gently stir the cocoa nibs into the creamed mixture .
- Then fold through flour mixture. Lightly knead the dough on a clean surface until it comes together.
- Divide the dough into half portions. Shape each half into a log about 5cm (2 inches) in diameter.
- Wrap each log in baking paper, twisting the ends. Chill in the fridge for 30 minutes.
- Preheat the oven to 160 C (320 F) and prepare two baking trays with silicon baking mats or baking paper.
- Unwrap the logs, and roll the logs in the extra caster sugar. Slice into 1 cm rounds.
- Bake for 10-12 minutes or until still pale but just cooked.
- Rest for at least 2 minutes before moving to cooling racks.