First, whip the cream butter with sugar, salt and vanilla.
Then add the egg first, then the sifted flour, baking soda and cocoa.
Once you have a homogeneous dough, cover it with cling film and let it rest in the fridge for at least 2 hours.
After resting, resume the dough, roll it out on the floured pastry board until you get a fairly thin sheet (3-4 mm), then make some discs with a 6 cm pastry cutter, then create a smaller hole on half of the discs, in the center, with a 3 cm mold.
Arrange the biscuits formed in this way on the baking tray lined with parchment paper, a little apart, then bake for about 10-12 minutes in a preheated convection oven at 180 ° C.
Let the biscuits cool completely, then stuff all the bases with the jam, then cover with the perforated discs.
Then decorate a piece of biscuit with melted dark chocolate and chocolate chips, and let it dry.
The sacher biscuits are ready, you just have to taste them.
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