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Manchego & chorizo melting biscuits

Ingredients

  1. Step 1 125g plain flour
  2. Step 2 ½ tsp sweet smoked paprika
  3. Step 3 1 tsp fennel seeds , crushed
  4. Step 4 100g cold salted butter , cubed
  5. Step 5 100g manchego , grated
  6. Step 6 80g chorizo , very finely chopped
Manchego & chorizo melting biscuits
Calories: 65 Carbohydrate: 3 g Protein: 2 g Fat: 5 g
Cook time: 45 minutes Prep time: 25 minutes Total time: 70 minutes Servings: 30

TAGS

Snack Biscuit Biscuits for cheese Chorizo Christma Christmas-kitchen Edible gift Esther Clark Indulgent Manchego Snack Biscuit Biscuits for cheese Chorizo Christma Christmas-kitchen Edible gift Esther Clark Indulgent Manchego Snack Biscuit Biscuits for cheese Chorizo Christma Christmas-kitchen Edible gift Esther Clark Indulgent Manchego

Directions

  1. 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.
  2. 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.