Sables Korova

Cook Time 30 minutes plus refrigerating

Servings 16

Ingredients

200g plain flour

45g cocoa powder

½ tsp bicarbonate of soda 

120g unsalted butter, softened

180g brown sugar

½ tsp fine salt

1 tsp vanilla extract

150g dark chocolate chips

Method

In a bowl, combine the flour, cocoa powder and bicarbonate of soda and whisk to break down any lumps.

Add the butter, brown sugar, salt and vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix on low-medium speed until the mixture is softened and cohesive. Scrape down the sides to ensure all of the butter has been incorporated.

Add the flour mixture to the butter and mix until just combined. It will look quite sandy at this stage. Finally, add the chocolate chips and mix until the sable dough begins to clump. It won’t form a cohesive ball - it will stay quite sandy so do not stress!

Line your bench with cling wrap and dump out the sable mix onto the centre. Press the dough together to begin forming a log before rolling the cling wrap tightly. You should have a 30 cm log and you may need to wrap it a few times in extra cling film to get it tightly bonded together. Place into the refrigerator for 2-4 hours (overnight is best). You can also keep the log in the freezer and bake directly from frozen.

Preheat the oven to 160°C and line two baking trays with baking paper.

To bake, slice the cookies into 1 - 1.5 cm slices - if they fall apart slightly, just press them back together - this is actually a good sign that you will get that nice sandy texture. Place the cookie rounds onto the baking trays and bake for 12-13 minutes.

Allow them to cool completely on the tray before attempting to move them.