Steps
- Beat ½ cup of room-temperature unsalted butter, 1 cup of icing sugar, and ½ teaspoon of fine sea salt on low speed until combined. Mix in 1 cup of Dutch-process cocoa powder.
- Add 85g of Maria cookies and mix until broken up. Add 3 tablespoons of tawny port and mix until the mixture holds together, adding a little more port if needed. Keep cookie pieces no larger than ½in / 1.2cm.
- Turn onto plastic wrap and shape into a log about 9-12in / 23-30cm long. Wrap tightly, roll gently to smooth the sides, and twist the ends closed. Wrap in foil and refrigerate for at least 1½ hours.
- Unwrap, coat with icing sugar, and cut into thin slices while cold.