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Manchego & chorizo melting biscuits on a wire rack

Manchego & chorizo melting biscuits

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • 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: Per biscuit
NutrientUnit
kcal65
fat5g
saturates3g
carbs3g
sugars0.1g
fibre0.2g
protein2g
salt0.2g
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Ingredients

  • 125g plain flour
  • ½ tsp sweet smoked paprika
  • 1 tsp fennel seeds , crushed
  • 100g cold salted butter , cubed
  • 100g manchego , grated
  • 80g chorizo , very finely chopped

Method

  • STEP 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. 

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2019

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Overall rating

A star rating of 4.8 out of 5.15 ratings
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