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Prep Time 5 mins
Resting Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine French
Servings 70 g


  • Scale
  • Stainless steel mixing bowl
  • Wooden spoon or spatula
  • 2 rectagles of parchment paper approx. 15cmx30cm each
  • Rolling pin


  • 20 g Butter At room temperature
  • 25 g Flour Type 45
  • 25 g Cassonade Unrefined cane brown sugar
  • 0.5 g Fleur de sel French sea salt


  • Bring the butter to room temperature.
  • Add the powders and combine using a wooden spoon or spatula.
  • Pour the batter on the first piece of parchment paper and cover with the other one.
  • Roll out the dough to a thickness of 2mm (maximum) and place it in the freezer for 15 minutes.


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Keyword Craquelin, Crunch