Cocoa Sablé – biscuit
Ingredients
- 200g all purpose flour
- 20g unsweetened cocoa powder
- 140g salted butter
- 50g white sugar
- 80g brown sugar
- 1 tbsp grand marnier
- 1 tbsp egg yolk
- 10g almond powder
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- some turbinado sugar - optional
Instructions
- 1. Add all the ingredients to a food processor and pulse to combine. Pulse together just until a dough is formed.
- 2. Transfer the dough to a lightly floured surface and roll into a log, about 5 cm in diameter, then roll the logs in the turbinado sugar to cover, pressing lightly to embed the sugar on the surface of the logs.
- 3. Wrap in plastic wrap and chill the dough in the refrigerator for at least 30 mins or until it has set.
- 4. Preheat the oven to 190 C degree. Slice the log into cookies about 5mm thick and bake for about 10 to 12 mins.
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- Transfer the cocoa sable to a rack to cool completely.
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