Manchego Biscuits Recipes

Steps:

• 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.

Steps:

• Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
• Preheat oven to 400°F.
• Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin.
• Working quickly, cut out rounds with a 2 inch floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
• Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet.
• Prick each round 2 or 3 times with a fork.
• Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.