Sablés Chocolat à la Fleur de Sel

3g fleur de sel
150g butter
120g brown sugar or coconut sugar
50g caster sugar
150g coating Guanaja 70% cocoa (@valrhonausa)
175g flour
5g natural liquid vanilla extract
30g cocoa powder
5g baking soda


Cut the chocolate into small pieces. Mix and sift the flour, cocoa powder and baking soda. Soften the butter and incorporate both sugars (brown and caster), the salt and liquid vanilla, then add the flour/cocoa/baking soda and roughly chopped chocolate. Mix as little as possible, as with a shortcrust pastry. Shape into rolls of about 4 cm diameter. Put in the refrigerator for at least an hour. Cut into slices of a good centimeter large. Put on an oven rack covered with silicone paper.

Bake for 11/12 minutes  at 170°C in a preheated oven.

Notes, advice and tips:

The baking time is highly important, in order to be good, the shortbread must be underdone.

The use of fleur de sel allows to tone down the effect of saltiness, if you choose to replace it with table salt, you have to reduce the weight to 2 g.

You can make the dough a couple days ahead, store it in the fridge or freezer and cook it as you need it. A few days in a sealed container, shielded from the humidity.

This article was published via AFP Relaxnews. (Hero and image credit: Ismael Trevino via Unsplash)

Staff Writer