Manchego & chorizo melting biscuits
Makes 30
Easy
Prep:
Cook:
plus chilling
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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- 125g plain flour
- ½ tsp sweet smoked paprika
- 1 tsp fennel seedscrushed
- 100g cold salted buttercubed
- 100g manchegograted
- 80g chorizovery finely chopped
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.
