140 g unsalted butter
80 g caster (superfine) sugar
200 g Dutch-process cocoa powder
6 g salt (about 1 generous pinch)
45 g egg whites
- Mix all the ingredients together to a crumb-like texture in a food processor.
- Spread the mixture onto a silicon mat and rest for one hour in the fridge.
- Preheat oven to 165°C. Bake soil for 20 minutes, then remove and allow to cool at room temperature.