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

https://atelierlalune.com/2017/11/cocoa-sable-biscuit/

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