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MANCHEGO BISCUITS

These beguiling little biscuits with a big flavour make a great aperitivo with cava or extra dry Martinis. Recipe by Scott Boden, one of Brindisa's earliest partners.
READY IN

1h 35min

COOKING TIME

20 min

PREP TIME

15 min

SERVES

Makes around 60 biscuits

ingredients

  • 125g Manchego, finely grated
IN STOCK
  • 175g strong white flour
  • 6 strands saffron
IN STOCK
  • 125g unsalted butter, softened

Method

  1. Mix the grated cheese with the flour.
  2. Grind the saffron, if using, very finely using a pestle and mortar, then incorporate into the butter and rub into the flour and cheese.
  3. Form into 3 rolls of 2.5cm in diameter – working the dough as little as possible. Wrap in clingfilm and chill for at least 1 hour in the fridge.
  4. Preheat the oven to 160°
  5. Remove the rolls of dough from the fridge and slice into rounds, 1.5cm thick, then arrange them well-spaced, on baking trays. Bake in the oven for around 20 minutes, or until the biscuits are lightly golden brown and the centres are fairly firm to the touch, turning the trays around once during the baking time, so that the biscuits bake evenly.
  6. Remove them from the oven and place on a rack to cool.

 

Little tip

The biscuits are ready to eat once they are out of the oven and have cooled to room temperature, but they are better after a couple of days, kept in an airtight container.

 

ingredients

  • 125g Manchego, finely grated
(each)
IN STOCK
  • 175g strong white flour
  • 6 strands saffron
IN STOCK
  • 125g unsalted butter, softened

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