Sand Pastries with Fleur De Sel
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 11 mins |
| Total Time | 1 hr 41 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter, almost runny
- 120 g cane suar, coarser
- 50 grams sugar
- 2 g vanilla extract
- 150 g dark chocolate (at least 70% cocoa)
- 5 g bakin soda
- 30 g cocoa powder
- 175 g flour
- 3 g salt (fleur de sel)
- possibly couverture
- possibly nuts, chopped
Print Recipe
Pin Recipe Instructions
- Mix the almost liquid butter with sugar and vanilla extract until creamy. Measure out the salt and add it to the butter mixture. Roughly grate the chocolate. Sieve the flour, cocoa and baking soda and mix with the chocolate. Add the sifted ingredients to the butter mixture and knead into a smooth dough. If necessary, add 1 - 2 tablespoons of flour.
- Shape the dough into 2 rolls approx. 3 cm thick and wrap in cling film and refrigerate for approx. 1/2 hour. Then cut off approx. 0.5 cm thick slices and place them on a baking sheet lined with baking paper.
- Bake at 170 ° C for about 11 minutes. Caution: Even if the biscuits still look very soft, take them out of the oven, because they get hard when they cool down, they should not be completely baked!
- For extreme chocolate fans: Dip the biscuits halfway in liquid couverture and sprinkle with any desired (e.g. nuts).
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