Ingredients

• 225g Blédor Pâtissière
• 75g Icing sugar
• 150g Melted butter
• 1 Whole egg
• 25g Cocoa Powder

Preparation

1. Mix the cocoa with the flour. Add the icing sugar and the diced butter.
2. Pour in the egg, stir to a sandy consistency and keep in the refrigerator for one hour.
3. Roll up the dough pieces in cling film or baking paper and refrigerate for an hour. Cut the dough into the desired shapes. Cut into slices and place on a baking sheet.
4. Bake for 10 to 15 minutes in a preheated oven at 210⁰C.