Manchego & chorizo melting biscuits

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N/A

Makes 30

Source

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.