Add some extra oomph to your cheeseboard and wow your guests with these unusually delicious biscuits. This recipe combines spicy chorizo with extra special manchego cheese for a moreish finish. Add them to your cheeseboard or make an edible gift for friends and family.
Ingredients:
- 125g plain flour
- ½ tsp sweet smoked paprika
- 1 tsp fennel seeds (crushed)
- 100g cold salted butter (cubed)
- 100g manchego (grated)
- 80g organic cooking chorizo from Helen Browning’s (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.