Manchego & chorizo melting biscuits

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

  • Prep:25 mins
    Cook:20 mins
    plus chilling
  • Easy

Nutrition per serving

  • kcal 65
  • fat 5g
  • saturates 3g
  • carbs 3g
  • sugars 0.1g
  • fibre 0.2g
  • protein 2g
  • salt 0.2g


  • 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


  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. 

  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.

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