difficulty moderate
equipment
  • food processor
  • tray
  • plastic wrap
  • baking paper
  • cookie cutter
  • oven
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
170 g   170 g unsalted butter  
  1. bring your butter to room temperature and cut it into cubes. toss the butter cubes and icing sugar into a food processor and whiz until it comes together in a light, pale yellow, fluffy mess.
  1 1/2 cup 1 1/2 cup icing sugar  
  1 tbsp 1 tbsp finely chopped rosemary sprigs  
  1. toss the rosemary and the egg in and whiz again briefly to combine.
  1 whole 1 whole egg  
  1 1/2 cup 1 1/2 cup plain flour  
  1. combine the flour, cocoa and smoked salt flakes in a bowl and stir briefly. add the flour mix to the food processor in three parts, whizzing in between each addition. by the end, you’ll have a brown sticky mass that vaguely resembles cookie dough.
  2. tip the dough out onto a sheet of cling wrap. pat it out into a 1cm high circle of sorts and wrap it up. toss it in the fridge for an hour to chill out.
  3. split the dough into four sections. working with one at a time (and keeping the remainder in the fridge), roll the dough out between two sheets of baking paper. place the paper on a tray and put it in the freezer.
  4. repeat with all four portions. (you can stack them one on top of the other on the same tray if you don’t have enough trays).
  5. remove the first tray from the freezer and use a floured cookie cutter to cut out the shapes.
  6. pull the excess dough off the tray and set aside to re-roll for later. spread the cookies out across a couple of trays if they are positioned close together and toss them into a 180c oven for 8 minutes. if you want crisper cookies (mine are doughy) put them back in the freezer for 10 or so minutes before baking.
  2/3 cup 2/3 cup dutch processed cocoa  
  1/4 tsp 1/4 tsp smoked salt flakes (or a touch less normal salt crystals)  
  1 whole 1 whole tin dulce de leche  
  1. when the cookies have cooled, sandwich with dulce de leche and eat!