To make 30 biscuits:- unsalted butter 75g
- white sugar 25g
- brown sugar 25g
- double cream 25ml
- flour 90g
- cocoa powder 10g
- almond flakes 40-50g
- As the diamond sablé, mix the room temperature butter into a cream like consistency and then add and mix the sugars.
- Add double cream, the sifted flour + cocoa power, mix into a rough dough using your hand. Add the almond flakes last, mix evenly into a final biscuit dough.
- Shape the dough into desired shape, here a long rectangle. Wrap with clim film and chill in freezer for at least 30min.
- Preheat the oven to 170C. Cut the biscuit dough into ~1cm pieces. Bake for 17-20min at 170C.
