Manchego & chorizo melting biscuits on a wire rack

Manchego & chorizo melting biscuits

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(4 ratings)

Prep: 25 mins Cook: 20 mins plus chilling


Makes 30

Bake a batch of these moreish manchego and chorizo biscuits to serve as part of a cheeseboard. They make a lovely edible gift at Christmas, too

Nutrition and extra info

Nutrition: Per biscuit

  • kcal65
  • fat5g
  • saturates3g
  • carbs3g
  • sugars0.1g
  • fibre0.2g
  • protein2g
  • salt0.2g
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  • 125g plain flour
  • ½ tsp sweet smoked paprika
  • 1 tsp fennel seeds, crushed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 100g cold salted butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g manchego, grated



    Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region…

  • 80g chorizo, very finely chopped



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…


  1. Put the flour, paprika and fennel seeds in a food processor and blitz with the butter until it resembles fine breadcrumbs. Add the manchego and chopped chorizo and blitz again until a dough forms. Roll into a 4cm log and wrap in baking parchment. Chill in the freezer for 30-40 mins until firm. 

  2. Heat the oven to 180C/160C fan/gas 4. Unwrap the dough and slice into 5mm-thick biscuits. Lay on a lined baking sheet well spaced apart (they will spread in the oven). Bake for 15-20 mins until golden. Leave to cool. Will keep in an airtight container for three days.

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Comments, questions and tips

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20th Jan, 2020
Made these for family at Christmas and everybody loved them!
Sarah Farrell's picture
Sarah Farrell
11th Dec, 2019
really easy to make and everyone loved them! so moreish
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