Craqueline

340g         butter cold

400g         brown sugar

400g         flour ap

30g           cocoa powder

10g           salt

1. Place the butter, brown sugar, flour, cocoa powder, and salt in a kitchen aid bowl. Paddle on low speed until the dough comes together, 2 to 3 minutes. It will look dry at first but will come together.
2. Divide the dough in two pieces, and roll the craqueline between 2 pieces of parchment, about 1.5 mm in thickness. Chill the sheets in the refrigerator for 2 hours or more, then cut with a ring cutter and keep disks in a deli in the lowboy.