Chocolate and fleur de sel shortbread cookies
A recipe from the famous pastry chef Pierre Hermé. A fabulous contrast that really appeals to everyone.
Ingredients · Servings 10 people
- 150g dark chocolate with 70% cocoa
- 175 g flour
- 30g cocoa powder
- 150g softened butter
- 120g brown sugar
- 50g caster sugar
- 3 g fleur de sel
- 2 g liquid vanilla extract
Method · 20 min
- After sifting them, mix together the flour and cocoa powder.
- Break the chocolate into very small pieces.
- Mix the softened butter with the sugar, brown sugar, fleur de sel and vanilla.
- Add the flour, cocoa, and chocolate pieces. After mixing, you will obtain a very sandy dough.
- Take a small amount of dough in your hand and press it into small rolls about 5 cm in diameter. Wrap them in cling film and store them in the fridge for 2 hours.
- After chilling for 2 hours, remove the sausages and slice them into 1 cm thick rounds. Place them on a baking sheet lined with parchment paper. Bake the rounds in a preheated oven (170°C/325°F) for 10 to 12 minutes. Then let them cool on a wire rack.
- Dark chocolate with 70% cocoa 150 g.
- Flour 175 g
- Cocoa powder 30g
- Brown sugar 120 g
- Fleur de sel 3 g
- Liquid vanilla extract 2 g.
