• 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • ½ teaspoon cayenne pepper
  • ½ teaspoon fine sea salt
  • 2 sticks softened butter
  • cup confectioner's sugar
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • Maldon salt, for sprinkling


Sift the flour, cocoa powder, cayenne and sea salt into a bowl and whim to combine In a tending mixer, beat the butter with both sugars at low speed until creamy. Add the egg yolk and beat until smooth. Then add the dry ingredients an d beat until incorporated.
Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between two sheet of wax paper unit about 1/4 inch thick. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour until firm.
Preheat oven to 350°. Line two baking sheets with parchment paper. Peel off the top feet of wax paper. Using a 1 1/2 inch round cookie cutter, stop out the cookies a close together as possible. Arrange about 1 inch apart on the parchment paper-lined baking sheets and sprinkle with Maldon salt.
Bake the cookies for about 15 minutes until they are just firm; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
The baked cookies can be kept in an airtight container at room temperature for up to 2 days,


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