Yellow Pea Triple Chocolate Shortbread

Method

1. In a stand mixer with a paddle attachment, cream the butter and the sugar for a minute or so.
2. Gently mix the flours, cocoa powder and sea salt together with a whisk.
3. Add these dry ingredients to the creamed butter and mix until just combined.
4. Finally, add the cacao nibs and chocolate chips.
5. Turn the mix onto your work surface and gently knead to bring together until you have a uniform dough without any dry bits.
6. Shape into a log around 7cm in width and wrap in cling film. Chill in the fridge overnight.
7. The next day, preheat your oven to 180°C/160°C fan. Carefully slice the log into rounds.
8. We like them chunky, around 2cm. Bake for around 15-18 mins then leave to cool completely. Serve cold from the fridge.