Jorge Seródio Borges and Sandra Tavares da Silva, the husband-and-wife team behind Wine & Soul, craft some of the Douro Valley’s most iconic wines—among them the extraordinary Guru, Pintas, and Manoella Vinhas Velhas. Jorge’s roots in the valley run deep: his family has been making wine there for five generations.

His mother, Maria Doroteia, devoted her life to teaching the children of the Douro Valley how to read and write. She also has a deep love for animals; at 87 years of age, she still tends to ten hens, who reward her with fresh eggs.

Maria Doroteia is renowned for her cooking. When Jorge and his sister were little, she would bake biscuits and hide them away in tins. As soon as the children caught the first whiff of the delicious aromas, they would set off on a treasure hunt until they found the precious trove of cookies, savoring them with delight.

We recently had the joy of having lunch with Maria Doroteia. With her characteristic generosity, she shared one of her cherished recipes, which we are happy to pass on to you, dear reader.

Douro Biscuits

Ingredients

• 230 g self-raising flour
• 200 g sugar
• 1 egg
• 80 g butter
• 90 g cocoa

Instructions

1. Mix the sugar, egg, and butter.
2. Add the flour and cocoa, mixing well.
3. Let the dough rest for 90 minutes to 2 hours.
4. Roll out on a marble surface until paper-thin.
5. Cut with a cookie cutter and bake at a low temperature until crisp.
6. Store in a tin and hide it well!