Ingredients
Method
1.Put butter, muscovado and caster sugars, sea salt and vanilla extract in a food processor and blend until smooth. Transfer to a large bowl. Wash processor bowl and blade and dry thoroughly.
2.Process chocolate until finely chopped. Add to butter mixture along with cocoa and baking soda. Blend everything together with a large fork or wooden spoon. Slowly work in the flour.
3.Knead together until smooth, then turn onto a sheet of plastic wrap. Fold plastic wrap over the mixture and roll into a log about 30cm long. When even and smooth, tie the ends of plastic and refrigerate for several hours, or overnight, until firm.
4.Preheat oven to 160°C.
5.Remove chocolate sablé roll from fridge and let it soften slightly at room temperature. Cut into discs (about 36) with a sharp knife and lay on baking sheets lined with baking paper.
6.Cook for about 12 minutes; the biscuits will have started to firm around the edges. Cool briefly on the baking sheets, then transfer to a cooling rack to cool completely. Store in an airtight container until ready to serve.
7.Hull strawberries and slice. Toss gently with sugar, lemon zest and juice. Assemble sablé stacks with scoops of ice cream and strawberries. Serve immediately.
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