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Preheat the oven to 180 C degrees and line a tray with baking paper.
Using the method with a bain marie, melt the butter. Leave it to cool down for 2-3 minutes and then beat it with the sugar until well combined. Add the egg, vanilla and orange zest and beat well again.
In another bowl, mix all the dry ingredients – flour, cacao powder, baking soda, nutmeg and stir well. Add the wet ingredients to the dry and form a dough. If needed add 1-2 tablespoons water.
Roll the dough out on a floured surface to a thickness of 1cm. Sprinkle cacao nibs on top and roll the dough out again so that the nibs incorporate in the dough.
Using a biscuit cutter, any ring will do the job, cut biscuits out and place on the baking tray.
Bake for about 4 minutes on fanned oven heat and about 2 minutes on the upper grill mode until pale golden-brown.
Set aside for 2-3 minutes and then cool on a wire rack.
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