Manchego and Chorizo Biscuits for Cheese
Manchego and Chorizo Biscuits for Cheese



  • 125g all-purpose flour
  • ½ tsp smoked paprika
  • 1 tsp crushed fennel seeds
  • 100g cold butter, cubed
  • 100g grated manchego
  • 80g finely chopped chorizo
  • 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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