Manchego & chorizo melting biscuits

• plain flour↗125g 125g
• sweet smoked paprika↗½ tsp ½ tsp
• fennel seeds1 tsp 1 tsp

  crushed

• cold salted butter↗100g 100g

  cubed

• manchego↗100g 100g

  grated

• chorizo↗80g 80g

  very finely chopped

Step-by-step instructions

1. 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.

2. 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.