Cocoa-Crusted Biscuits

Sift the flour into a bowl

Beat the butter in another bowl until creamy, then add 1/2 cup of mascavo cocoa powder or common cocoa powder and beat until light and smooth

Combine the flour and mix until smooth

Divide the mixture into two equal parts and shape each part into two logs about 15 cm long

Coat the logs with confectioner's sugar, covering them well

Wrap the logs in aluminum foil and then refrigerate until firm and hard

Place two large baking sheets on a flat surface

Cut each log into 15 slices and place them on the prepared baking sheets

Bake in a moderate oven (160°C) for 20 minutes or until the biscuits are lightly golden around the edges

Let cool completely

To freeze: Place the biscuits in an airtight container, seal tightly, and store in the freezer

To serve: Remove from the container and thaw at room temperature for about 30 minutes

You'll have 30 biscuits.