Sables Chocolat a la Fleur de Sel

From the French by Pierre Hermes

. 3 g of fleur de sel
. 150 g of butter 
. 120 g of light brown sugar
. 50 g of caster sugar 
. 150 g of 70 % dark chocolate
. 175 g of flour
. 5 g of natural liquid vanilla extract
. 30 g cocoa powder
. 5 g of baking soda

Cut the chocolate into small pieces.

Sift and mix flour, cocoa powder and baking soda.

Soften the butter, mix with the sugars, salt and liquid vanilla then mix flour / cocoa / baking and chopped chocolate.

Mix as little as possible, like a sand batter.

Shape in rolls around 4 cm in diameter. Wrap and put in the refrigerator for at least 1 hour. Cut into slices of a good inch wide. Put on a plate covered with silicone paper. Cook 11/12 minutes at 340 f in a preheated oven.

Notes, tips and tricks:

Cooking time is very important, to be very good, the shortbread must be under-cooked. The use of the salt flower allows to qualify the effect of the salt feeling, if it is to replace it with fine salt, the weight of salt should be reduced to 2 g.

Conservation:

You can make the dough several days in advance and keep it in the refrigerator or freezer, and bake as you need. A few days in an sealed box, safe from humidity.



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