Recipe Butter Biscuits with Morado Garlic and Bitter Cocoa

Method

1. Peel the garlic cloves.

2. How to make the candied garlic: Put a pot with 100g of water and 100g of sugar over a medium heat and leave until the sugar dissolves, at which point add the garlic cloves.

3. Leave the cloves to cook in the syrup over a medium heat until they are soft, but have lost their colour, then drain and put aside.

4. Put 250g of flour, 250g of sugar, 1 egg and 250g of softened butter (that is, butter at room temperature) in a bowl and mix together well using your hands, until all ingredients are combined.

5. How to make the dough: Take the drained and cooled candied garlic cloves, and with the help of a knife, crush the garlic against the counter until you achieve a fine paste and add half to the dough, mixing together well by hand and forming first a ball and then rolling out into a tube. Put this into the fridge for 20 minutes for it to take shape.

6. Make another batch of biscuit dough with the same proportions as previously, apart from the flour, of which you only need 200g, and add 50g of unsweetened cocoa powder, making a cocoa dough which also needs to be put in the fridge for 20 minutes.

7. Preheat the oven to 180 degrees for 10 minutes.

8. Take the dough mixtures out of the fridge (after leaving to rest for 20 minutes) and cut into 1 centimetre thick slices. Arrange the slices in separate rows on an oven tray (lined with baking paper), and put in the oven for 12 minutes, until the edges of the biscuits start to turn brown.

10. FINISHING THE DISH:

    Place the biscuits in a glass biscuit jar or onto a plate and serve with a steaming cup of coffee or hot chocolate.