Manchego & chorizo melting biscuits
By Esther Clark
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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Prep:25 mins
Cook:20 mins
plus chilling - Easy
Nutrition per serving
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kcal 65
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fat 5g
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saturates 3g
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carbs 3g
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sugars 0.1g
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fibre 0.2g
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protein 2g
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salt 0.2g
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
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.
