Manchego and Chorizo Biscuits for Cheese

Chuck the paprika, fennel seeds and flour in a food processor and blitz with the butter until a fine crumb is achieved. Add the cheese and chorizo, blitz again, and allow a dough to form. Roll into a log - about 4cm wide - and wrap in parchment, then chill in the freezer for 40 mins.
Preheat the oven to 180C. Unwrap the dough and slice into biscuits 5mm thick. Lay on a lined baking sheet, spacing them well apart, and bake in batches for 15-20 mins. Leave to cool on a rack, then serve with a cheese board and charcuterie.

20 mins

Makes 30 biscuits

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