1. Add all the ingredients to a food processor and pulse to combine. Pulse together just until a dough is formed.
2. Transfer the dough to a lightly floured surface and roll into a log, about 5 cm in diameter, then roll the logs in the turbinado sugar to cover, pressing lightly to embed the sugar on the surface of the logs.
3. Wrap in plastic wrap and chill the dough in the refrigerator for at least 30 mins or until it has set.
4. Preheat the oven to 190 C degree. Slice the log into cookies about 5mm thick and bake for about 10 to 12 mins.
Transfer the cocoa sable to a rack to cool completely.