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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

  1. Mix all the ingredients together to a crumb-like texture in a food processor.
  2. Spread the mixture onto a silicon mat and rest for one hour in the fridge.
  3. Preheat oven to 165°C. Bake soil for 20 minutes, then remove and allow to cool at room temperature.

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