Not what you were expecting. Fried shallots build layers of flavour, and these handmade biscuits make the case for Taiwanese shallots in an old-fashioned way.


Ingredients:
Pork lard 300 g
Dark brown sugar 140 g
Eggs 2
Salt 6 g
White pepper 3 g
Cake flour 400 g
Plain flour 335 g
Cocoa powder 65 g
Cheng Chi fried shallots 130 g


Method:
1. Beat the lard with the sifted dark brown sugar, the salt and the white pepper until combined and slightly aerated. (If the weather is warm and the lard has gone liquid, chill it briefly until it is semi-solid.)
2. Add the eggs a little at a time, beating as you go.
3. Sift the flours and cocoa together three times, add to the bowl, and cut in with a spatula so the dough does not develop gluten — stop as soon as it looks evenly crumbly.
4. Put the fried shallots in a plastic bag, chop them up and work them into the dough.
5. Shape into a log inside a plastic bag and freeze until firm.


6. Slice about 0.7 cm thick and put straight onto a baking tray.
7. Bake at 170/140°C for about 20–24 minutes for slightly thicker biscuits. (In a convection oven at 167°C, sitting on a second tray, about 14 minutes.)