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Manchego & chorizo melting biscuits

Manchego & chorizo melting biscuits on a wire rack

Manchego & chorizo melting biscuits

Name: Manchego & chorizo melting biscuits
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 30
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

Esther Clark

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Makes 30

Easy

Prep: 25 mins

Cook: 20 mins

plus chilling

A star rating of 4.5 out of 5.23 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per biscuit

kcal65
fat5g
saturates3g
carbs3g
sugars0.1g
fibre0.2g
protein2g
salt0.2g

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.

Recipe from Good Food magazine, December 2019

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A star rating of 4.5 out of 5.23 ratings

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