Butter Cookies with Purple Garlic and Bitter Cocoa.

We peel the garlic cloves.

Preparation of confit garlic: Put a saucepan with 100g of water and 100g of sugar over medium heat and let the sugar dissolve, at which point we add the garlic cloves.

We cook them in the syrup over medium heat until tender, but without color, then we drain them and set them aside.

In a bowl, add 250g flour, 250g sugar, 1 egg and 250g softened butter (i.e., butter at room temperature) and mix well with your hands until you obtain a homogeneous dough.

Making the dough: We take the cloves of garlic confit in syrup, already drained and cold, and with the help of the knife, we crush the garlic against the board, so that it becomes a very fine puree and we add half of it to the dough, mixing it well with the hand and forming first a ball and then a roll, which we will put in the refrigerator for 20 minutes to firm up.

We make another cookie dough with the same proportions as the previous one, less flour, we will only use 200g, and we will add 50g of bitter cocoa powder, obtaining a cocoa dough that we will also put in the refrigerator for 20 minutes.

Preheat the oven to 180 degrees for 10 minutes.

We take the dough out of the refrigerator (after the 20-minute resting time) and cut it into 1-centimeter-thick slices. Then we place them in separate rows on a baking sheet (lined with parchment paper) and bake them in the oven for 12 minutes, until the edges of the cookies begin to turn golden brown.

FINISHED DISH:

We place our cookies in a glass cookie jar or on a small plate, accompanied by a good coffee or a good chocolate.