top of page
  • Writer's pictureAndrew Smyth

Parmesan & Poppy Seed Biscuits with Chorizo Relish

As seen at the Big Bake Festival at Markeaton Park, these savoury biscuits would are a dangerously moreish snack! I used a 3D printed aircraft cutter shape but you could use any one you have to hand.

Ingredients - makes 20 large biscuits and more than enough relish! For the biscuits

  • 160g unsalted butter, at room temperature

  • 140g parmesan cheese

  • 210g plain flour

  • 1/2 tsp baking powder

  • 3/4 tsp smoked paprika (I recommend La Chinata smoked sweet)

  • pinch of salt

  • pinch of ground black pepper

  • 30g poppy seeds

  • 1/2 tsp cold water

For the relish

  • 1 onion, finely diced

  • 70g chorizo, finely diced

  • 4 tomatoes, chopped finely

  • 1/4 tsp smoked paprika

  • 2 garlic cloves, crushed

  • 1 heaped tsp tomato puree

  • 1 tsp caster sugar

  • 1 tbsp cider vinegar (or regular white vinegar is fine)


  • Biscuit cutter of your choice and large baking trays

Method For the biscuits

  1. Preheat the oven to 180 C / fan 160 C.

  2. In a large bowl, use an electric whisk to beat together the butter and parmesan until pale and well combined. IN a separate bowl, mix together the flour, baking powder, smoked paprika, seasoning and poppy seeds.

  3. Sieve the dry ingredients into the butter and cheese mix and use a cutlery knife to cut through the mix to start to bring it together. Once the dough starts to come together, knead it gently a few times with your hand to make it uniform. Add a little water to bring the dough together if needed.

  4. Divide the dough into 2 portions and flatten each into a 2cm thick disc, cover with cling film then chill for at least 30 minutes to firm up.

  5. Roll the dough out to a 5mm thickness on a lightly floured surface and use a cookie cutter to cut out biscuits and place them on a lined baking tray. Make sure to leave a little room between them to allow for a little spreading in the oven.

  6. Bake on the middle shelf for 12 minutes until golden brown then leave to cool on a wire rack

For the relish

  1. Add the onion and chorizo to a medium saucepan on a medium heat and soften for 5 minutes. Chop the tomatoes into chunks and add to the pan with the smoked paprika, crushed garlic cloves and tomato puree.

  2. Simmer and stir for 5-10 minutes until the tomatoes are reduced. Add the sugar and vinegar then simmer for another minute. Transfer to a small food processor or blender and blitz until finely chopped to the consistency of your liking. Allow to cool and serve with the biscuits.

176 views0 comments

Recent Posts

See All


Post: Blog2_Post
bottom of page