Diamant sablé biscuits

60g unsalted butter
35g icing sugar
1/4 tsp salt
10ml double cream
85g flour (or 75g flour and 10g cocoa powder)
egg white
granular sugar

1. Mix the room temperature butter into a cream like consistency. Add the icing sugar, salt and double cream and mix with electric mixer again until everything is evenly blended.

2. Sift the flour and add to the butter-sugar mixture. Blend with mixer then use hands to bring the dough together into a ball.

3. On a floured surface, shape the dough into a rod with length 25-30cm and diameter of 3cm. Wrap in clingfilm and place in freezer for at least 1 hour to fix the shape.

4. Once completely frozen, remove the dough from freezer and brush with egg white. Put a thin layer of granular sugar in a plastic box, place the dough in the box and roll around to coat with sugar.

5. Cut to 1cm thickness discs and bake in a preheated oven at 170C for 20min.