A saber translated from French means “sand”, and, indeed, it turns out to be very friable and sandy. So that the cookie retained its texture, the dough should not be kneaded strongly, it will be lumpy and loose, and you have to be patient, to form it into a strong log for cutting, but believe me, it’s worth it. A double chocolate in the form of finely grated chocolate and cocoa added to the dough gives it an extraordinary flavor and the aroma. To make cookies more saturated, use high-quality alkalized cocoa. A bit of sea salt is great emphasize its taste. Saber can be served with tea and coffee, and it tastes better in the form of a sandwich with a scoop of ice cream between two половинками. 
Time: 1 hour. 52 minutes Difficulty: medium Quantity: 36 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 90 gr. dark chocolate, frozen for 10 minutes
- 1 and 1/4 Art. flour
- 1/3 Art. cocoa powder
- 1/4 tsp soda
- 1/4 tsp shallow sea salt
- 150 gr. softened butter
- 1 tbsp. Sahara
- 1 large egg yolk
Recipes with similar ingredients: dark chocolate, higher flour varieties, cocoa, butter, sugar, eggs
Recipe preparation:
- Grate chilled chocolate on a fine grater.
- With a whisk, mix flour, cocoa powder, soda and sea salt.
- In a medium-sized bowl, whisk the butter with a mixer and sugar until smooth. Stir in the yolk. Add dry oil ingredients and beat lightly to stir, but the dough should still stay friable. Stir in grated chocolate. Hands put the dough together, but do not knead it, as the secret of this cookies in its delicate sandy texture.
- Divide the dough in half. Put half the dough on a long a sheet of wax paper and form a log along the width of the paper, departing slightly from its edges. Pull paper over the log. Grasp the edge of the top of the paper and use a straight line, a hard edge, such as a ruler or baking dish, to gently press the edge of the dough in the place where the ends of the paper meet converge to get a strong, round log. Same repeat with the remaining dough and put in the refrigerator for at least 1 час. (To keep the logs round, put them in the bushings from paper towels.)
- Preheat the oven to 175 ° C. Cover 2 parchment baking sheets paper.
- Cut the log with a sharp thin knife into discs 1 cm thick. Lay circles on prepared baking sheets at a distance of approximately 2.5 cm apart, and refrigerate for 15 minutes.
- Bake until cocoa flavors and cookies freeze outside, about 12 to 14 minutes. Remove from the oven and cool on baking for about 5 minutes.
- Put the cookies on the wire rack to cool completely. Подавайте.Советы пекаря:the dough can be kneaded and frozen for up to 2 weeks. Keep cookies in an airtight container for 5 days. Finished cookie You can also wrap in cling film, then aluminum foil and freeze for up to 2 weeks. Note: For cookies turned out to be the same in size, put the dough circles in the molds for muffins and bake. Such cookies will be more dense and less friable.
