Sable au chocolat


Working Method
  1. Mix Coffee Bean and Belcolade Noir Selection Drops in food processor 
  2. Sieve cake flour Baking powder, sugar, salt, vanilla sugar together. 
  3. Cut unslated butter in cubes and cool in fridge 
  4. Put (2) and (3) into food processor and blend it. 
  5. Add in Egg 
  6. Add (1) into mixture and rest the dough in fridge 
  7. Stretch the dough to 3mm tichkness. Bake at Top 170˚C, Bottom 165˚C for for about 15 - 20 minutes