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Recipe: Parmesan & Poppy Seed Biscuits with Chorizo Relish

June 18, 2017

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.

 

Thanks to all you lovely folk who came and watched today, as always I love hearing from you on twitter and instagram @cakesmyth x

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)

 

Kit

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.

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