7 3/4 oz (1 cup + 1 1/2 tbsp) sugar
7 oz (1 + 3/4 sticks), at room temperature
11 oz (2 1/2 cups) weak (soft) wheat flour
6 tbsp cocoa powder
1 tsp baking powder
1 tbsp vanilla sugar
1. Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment, and beat until pale and fluffy.
2. Add the remaining dry ingredients by sifting them into the bowl. Work until just combined. Don't overwork the dough or you will get a poor texture.
3. Tip the dough out onto a lightly floured work counter, and divide it into four equal pieces.
4. Roll each piece out into a roll, about 3 cm/ 1 1/4 inches in diameter, and place them on the prepared baking sheets, 2 rolls on each sheet, as they will spread out a little.
5. Press each roll down lightly to flatten it slightly.
6. Preheat oven to 350 F, and line two baking sheets with baking (parchment) paper.
7. Brush each roll lightly with egg wash and sprinkle with pearl sugar, if you like.
8. Bake them for about 12 minutes. They should not get any real color from baking, but still need to be cooked through and not to become chewy. They should fluff up and crack a bit during baking.
9. Remove from the oven and leave the hot and slightly flattened rolls to cool down a little. When they are still warm and starting to firm up, use a sharp knife to cut diagonally across the rolls into pieces. Leave to cool completely.
Notes from JennyBakes:
This is a crumbly dough. I saw a few versions online that included egg, which might have helped bring the dough together a bit, but I really struggled. I added a bit of vanilla extract since I didn't have vanilla sugar. But baking them twice did make them a bit crunchy, probably perfect with coffee!