To make the Sable Breton, mix its entire ingredients together making soft dough; sheet it on a baking paper 3mm thick and bake in a 170 °C preheated oven until golden in color. Remove it from the oven; cool it down and crush it.
Melt the milk chocolate; mix with the crushed Sable Breton. Mix well and spread the mixture keeping a 1.5 cm thickness.
Put in the fridge for 30 minutes; cut into square form 3x3cm and dip in the melted dark chocolate.
|Per Portion of 300g|
|Carbohydrates(g) of which Sugar||59|
|Fat (g) of which saturates (g)||27|
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