This crisp cookie makes a great base for mousse cakes, because it holds well even when topped with a high moisture layer such as a mousse.
- 50gr soft butter
- 30gr sugar
- 15gr heavy cream
- 75gr flour
- 1 tbs cacao powder
Makes a 20x20cm square base or a 22.5cm round base
Beat the butter, sugar and cream together until just combined. Add the flour and cacao until just combined.
Press into a 20cm square tin.
Bake for 15 minutes on 200°C. 12 minutes for a softer bake.