Chocolate salted sablé

Prep:Total 30 mins prep plus chilling time

Cook time: 12 mins

1. Put chopped chocolate into food processor and pulse until finely chopped (almost like a lumpy powder). Remove and place in large bowl

2. Put butter, muscovado and caster sugars, sea salt and vanilla extract in the processor and blend until smooth

3. Add chocolate and butter mixture along with cocoa and baking soda. Blend everything together with a wooden spoon

4. Slowly work in the flour (best done by hand, wearing a disposable glove)

5. Knead together until smooth, split into two then turn each one onto a sheet of plastic wrap. Fold plastic wrap over the mixture and roll into a log about 15cm long. When even and smooth, tie the ends of plastic and refrigerate for several hours, or overnight, until firm

6. Preheat oven to 160°C. Remove roll from fridge and allow to soften slightly at room temperature

7. Slice into rounds approx. 2mm thick and lay on baking sheets lined with baking paper. Cook for about 12 minutes; the biscuits will have started to firm around the edges

8. Cool briefly on the baking sheets, then transfer to a cooling rack to cool completely. Store in an airtight container until ready to serve