If like me, you love a savoury snack, you will really enjoy these. They are incredibly moreish and have a strong cheese flavour; perfect as an accompaniment on a cheeseboard.
Or eaten in one sitting while watching a film. Don’t judge me.
Servings 30
Ingredients
- 125 g plain flour
- ½ tsp sweet smoked paprika
- 1 tsp fennel seeds crushed
- 100 g cold salted butter cubed
- 100 g parmesan grated
- 80 g chorizo very finely chopped
Instructions
- Put the flour, paprika and fennel seeds in a food processor and blitz with the butter until it resembles fine breadcrumbs. Add the parmesan 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.
Full As An Egg 