Manchego & chorizo melting biscuits
- Preparation and cooking time
- plus chilling
- Makes 30
- 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
- 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.