French Market Recipe 2023 38
Sables au cacao et fleur du sel
Butter biscuits with cocoa and salt crystalsIngredients for about 20 small biscuits
Sables au cacao et fleur du sel
Butter biscuits with cocoa and salt crystalsIngredients for about 20 small biscuits
- 100g Elle et Vire butter from the French market shop
- ¼ teaspoon Fleur du Sel de Guerande from the French Market shop
- 1 flat teaspoon of yeast
- 100g sugar
- 100g flour
- 25g Valrhona cocoa powder from the French Market shop
- 2 egg yolks
- Aluminium Cooking foil
Directions:
- Blend together sugar and butter until soft
- Separate the eggs and blend in the egg yolks until mixture is creamy.
- Sieve the flour and cocoa powder together
- Add the flour, yeast, cocoa powder and fleur du sel into the butter mixture and mix together until fully blended
- Cut the foil into a long oblong.
- Take the biscuit mixture and make a long, fat sausage shaped roll, using the foil to roll into shape
- Wrap the mixture in the foil, pressing the mixture together well, as it tends to get crumbly when cooking.
- Place the roll in the fridge and cool for an hour.
- Preheat the oven to 180C degrees.
- Take the biscuit roll out of the fridge and cut the biscuit mixture roll into 1 cm slices.
- Place each biscuit on a baking sheet and bake for 10 minutes.
- Remove from the oven and leave to cool. Move biscuits slightly to avoid sticking to the baking sheet. The biscuits are very crumbly so handle with care.
Serve once cool, accompanied by a cup of coffee or add a spoonful of thick cream if serving as a dessert, accompanied by a glass of Frapin Cognac, available at the French Market shop.
Bon Appétit