Recipe: 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.
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
Preheat the oven to 180 C / fan 160 C.
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.
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.
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.
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.
Bake on the middle shelf for 12 minutes until golden brown then leave to cool on a wire rack
For the relish
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.
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.