- 125g plain flour
- ½ tsp sweet smoked paprika
- 1 tsp fennel seeds, crushed
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…
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.
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.