Sweet potato, gofio and palm honey biscuits

Directions

• Pour the roast dressing gown into a bowl.
• Crush the roasted sweet potato using a fork.
• Add the melted butter, palm honey, sea salt and ground cinnamon in a bowl.
• Mix well using a spatula or a palette knife until a homogenous mass is obtained.
• Add the gofio to the bowl along with the rest of the ingredients.
• Mix again with the spatula or palette knife. The dough should be moist, soft and easy to handle with your hands. Preheat the oven to 180ºC.
• Shape the biscuits: Make small balls of dough with your hands. You can use a spoon to make all the biscuits come out approximately the same size. With these quantities indicated in the recipe, 9 small biscuits will come out.
• Slightly crush each biscuit on the baking tray, which should be lined with greaseproof paper.
• Press the tops of the biscuits with a fork, leaving the marks as shown in the video and photos.
• Bake the biscuits at 180°C for 25 minutes or until the biscuits are golden and crispy. Remove the tray from the oven. Leave the biscuits to cool on a wire rack.
• Dip the biscuits in chocolate: Melt three squares of 85% dark chocolate in the microwave or in a bain-marie.
• Cover one end of each biscuit with the melted chocolate.
• Sprinkle chopped almonds on the chocolate-coated part of the biscuit.
• Leave the biscuits to cool so that the chocolate solidifies.