COCOA AND SALT DIAMANTINI

- Mix all the ingredients together without handling them too much. 
- Place in fridge and let rest for at least one hour, cut and shape into a diamond shape.
- Brush lightly with water and roll in brown sugar.
- Allow to set in fridge for a few minutes, then cut to the desired thickness and place in the pan.
- Bake at 175°C for about 18/20 minutes with the valve open.