Quick and easy flat cookies

Mix

Add cubs of butter and mix until obtaining a shortcrust mixture

Add

Roll until 3mm thick between two plastic sheets and leave aside in the fridge
Cut disks of 10cm in diameter and cook between two Silpats at 160°C

Mix and leave aside

1. Once the cookies are baked, dice the dark couverture and sprinkle over the top.
2. Place them in the oven for a few seconds to melt the couverture.
3. Draw lines with the praline on top of each cookie, add pieces of hazelnuts, Muscovado sugar, Maldon salt, some orange zest and gold leaf.
4. Serve immediately.