Stéphane Reynaud

Sablés Cacao

Cocoa Shortbread Fingers

Preparation info
  • Makes

    30

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

Method

  1. Mix the cocoa powder with the pastry dough and add the roughly chopped dark chocolate.
  2. Roll out the dough and cut into small rectangles.
  3. Arrange on a baking tray lined with baking paper, chill, then bake for 10 minutes at 180°C