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Dans la lune

November 18, 2017

Cocoa Sablé – biscuit

Cocoa Sablé – biscuit

Print this recipe
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.
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