Banoffee chocolate cups
Make these to give as an edible Christmas gift. Made with chocolate, dulce de leche and banana chips, they're all the taste of banoffee pie in one small bite
Manchego & chorizo melting biscuits
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Makes 30
Skip to ingredients
- 125g plain flour
- ½ tsp sweet smoked paprika
- 1 tsp fennel seedscrushed
- 100g cold salted buttercubed
- 100g manchegograted
- 80g chorizovery finely chopped
Nutrition: Per biscuit
- kcal65
- fat5g
- saturates3g
- carbs3g
- sugars0.1g
- fibre0.2g
- protein2g
- salt0.2g
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.
