Cocoa Sablé – biscuit

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.
• Transfer the cocoa sable to a rack to cool completely.