And you know those recipes that hang around in your head for a while, the ones that you can't shake off but somehow you never get around to trying?
Well this is one of those, except for the last part, of course! I did try them. And they. were. awesome. Yes, really.
You see, I'd never really 'got' the cacao nib thing before. I mean, I'd tried them sprinkled on cereal, oatmeal, and ice cream, and truly tried my best. But I'd never 'got it'. That light bulb moment was elusive. Until this recipe.
But it isn't my recipe. At all. So I'm not even going to post it here. You can go see Heidi for that.
However, I do urge you to give them a try. And to persevere when the dough just feels too sticky, and when it cracks a little when you try to roll it out.
Just trust me. It works.
The buckwheat lends a sandiness to the dough, a silky smoothness. It is also quite sticky and needs to be left in the fridge for a while before baking. But it's worth the effort.
The cacao nibs that I've always found too hard and crunchy before were beautifully roasted and gave the crumbly butter cookies a good crunch. If you're a fan of chocolate coated coffee beans then you'll know what I mean....in fact....perhaps that's my next variation - coffee beans. But anyway, I digress.
|Cacao nibs - and the daintiest, crunchiest cookies in the world|
If you can't get hold of cacao nibs or you just don't want to, then add some good quality dark chocolate instead.
Just make the cookies. Use a very small cutter if you want to be extra fancy. Why are things always so brilliant in minature?
And then enjoy them. Preferrably with a cup of coffee....