To mash the garlic, peel the clove, chop it roughly, sprinkle with the salt on a wooden board and press with a knife blade, dragging it around the board until it turns to a paste.
Beat the butter with the pepper and garlic until soft, add the cheeses and flour and knead or mix to a dough – add 1-2 tbsp. water if it doesn’t want to come together. Chill in the fridge for half an hour.
Preheat the oven to 160C/320F/gas 2 ½. Line a baking sheet with parchment. Scoop chunks of the dough and shape them into small balls, about 10g each – the size of a grape – and place on the baking sheet, a little apart.
Flatten each one with your fingers or a palette knife, then poke 4 holes in each biscuit with a skewer, like button holes.
Bake for 25-30 minutes until golden and crispy.
