Bake a batch of these moreish manchego and chorizo biscuits to serve as part of a cheeseboard. They make a lovely edible gift at Christmas, too

• Preparation and cooking time
  • Prep:25 mins
  • Cook:20 mins
  • plus chilling
• Easy
• Makes 30

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

• STEP 1

  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.

• STEP 2

  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.