Manchego Biscuits Recipes
MANCHEGO & CHORIZO MELTING BISCUITS
Bake a batch of these moreish manchego and chorizo biscuits to serve as part of a cheeseboard. They make a lovely edible gift at Christmas, too
Provided by Esther Clark
Categories Snack
Time 45m
Yield Makes 30
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 65 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
MANCHEGO BISCUITS
These 'biscuits' should be called 'crackers'. Lovely as is, or spread with quince (membrillo) paste and serve these with almonds and olives for a lovely tapas. Time indicated DOES NOT include 30 minute rest time for the dough. Taken from Gourmet December '02. Cooks' notes: -If your kitchen is warm, roll out dough between 2 sheets of wax paper. -Dough can be chilled, wrapped well, up to 2 days. -Biscuits keep, layered between sheets of wax paper, in an airtight container at room temperature 4 days.
Provided by alligirl
Categories Cheese
Time 30m
Yield 30 2 inch biscuits, 6 serving(s)
Number Of Ingredients 5
Steps:
- Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Preheat oven to 400°F.
- Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin.
- Working quickly, cut out rounds with a 2 inch floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
- Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet.
- Prick each round 2 or 3 times with a fork.
- Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.
MANCHEGO BISCUITS
Categories Bread Cheese Side Bake Christmas Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 dozen small crackers
Number Of Ingredients 7
Steps:
- Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Preheat oven to 400°F.
- Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin. Working quickly, cut out rounds with floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
- Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet. Prick each round 2 or 3 times with a fork.
- Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.
More about "manchego biscuits recipes"
CHORIZO AND MANCHEGO BISCUITS RECIPE - NETMUMS
From netmums.com
5/5 (1)
Category Christmas Recipes
Cuisine Spanish
Total Time 55 mins
- Heat a non-stick frying pan and dry-fry the chorizo on a medium heat for 5 minutes, until crispy and the oil has released. Transfer with a slotted spoon onto a plate lined with kitchen paper. Pour the oil from the frying pan into a large bowl and leave to cool.
- Add the cheese, butter and paprika to the chorizo oil and stir to combine. Finely chop the crispy chorizo, then add to the cheese mixture, along with the remaining ingredients. Knead the mixture together by hand until it forms a soft dough.
- Lay a piece of cling film on the work surface and put the dough in the centre. Shape into a sausage about 30cm long; wrap in the cling film. Press and shape the dough into a rectangle about 5cm wide and 3.5cm tall. Chill for at least 1-2 hours, until firm.
- Preheat the oven to 180?C/Gas Mark 4, and line 2 baking sheets with baking parchment. Carefully cut the dough into 30 slices, about 1cm thick. Arrange on the baking sheets, spaced well apart, and bake for 20-25 minutes, swapping the trays halfway through, until golden. Leave to cool on the baking sheet. Tie biscuits up with greaseproof paper, brown paper and ribbon. Store in an airtight container in the fridge for up to 1 week.
MANCHEGO & BLACK PEPPER BISCUITS RECIPE | RACHAEL RAY IN ...
From rachaelraymag.com
Servings 14
Total Time 55 mins
Category Real Food
- In a large bowl, whisk 2 cups flour, the baking powder, baking soda, and salt. Turn the stick of butter in the dry ingredients until coated. Using the large holes on a box grater, grate the butter into the bowl. Using your fingertips, evenly mix in the butter. Mix in 2 cups cheese and ground black pepper. Form a well in the dry ingredients.
- In a small bowl, whisk the sour cream and 1/3 cup very cold water. Pour into the dry ingredients and stir just until blended. Cover and refrigerate for at least 20 minutes or up to 4 hours.
- Position a rack in the center of the oven; preheat to 450°. Grease a large baking sheet. Transfer the dough to a floured work surface and pat into a circle about 1 inch thick, dusting with more flour if the dough is sticky. Using a 2-inch cutter, cut out biscuits, pressing straight down into the dough (do not twist). Transfer to the sheet. Gather the dough and repeat patting and cutting until the dough is used up. Sprinkle 1/2 cup cheese and freshly cracked black pepper on top before baking.
- Bake until the biscuits are golden and crispy on top, 12 to 15 minutes. Let cool for 5 minutes. Butter It Up: In a bowl, whisk butter with paprika; season.
OUR BEST CHRISTMAS BISCUIT RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 3 mins
- Christmas crinkle cookies. With a rich, fudgy centre and crunchy sugar-dusted surface, it’s easy to see why chocolate crinkles are so popular. Try our extra-festive version, flavoured with zingy orange zest, mixed spice and cinnamon.
- Chocolate florentine biscuits. We’ve given the classic florentine a biscuity base to make them sturdier and better for dunking into a hot drink. Packaged up and topped with a ribbon, these gorgeous biscuits make a great homemade edible Christmas gift.
- Christmas cinnamon biscuits. Simple yet striking, these easy cinnamon-flavoured biscuits are made with a few basic ingredients and festive spices. Cut into shapes with cutters, such as presents, trees and hearts, then decorate them with piped white chocolate and edible silver balls.
- Rudolph shortbread biscuits. Turn easy shortbread triangles into everyone’s favourite reindeer, complete with shiny red nose. Use Smarties and other sweets for the face and pipe cleaners for antlers.
- Manchego & chorizo melting biscuits. Looking for something savoury? These moreish manchego, paprika and chorizo biscuits have an irresistibly salty, smoky flavour which will go down perfectly as part of a cheeseboard, served with grapes.
- Mint chocolate chip cookies. Take a break from all the festivities with these minty biscuits and a steaming cuppa. These decadent grown-up biscuits are dunked in dark chocolate and filled with dark choc chips, then finished with a sprinkling of peppermint candy cane pieces.
- Snowflake biscuits. Nothing captures the magic of Christmas like a glitzy snowflake. These beautiful biscuits are perfect for gifting at Christmas. Use white sprinkles, silver balls and white fondant to create a suitably glittery, snowy treat.
- Double chocolate & orange biscotti. Crunchy biscotti are a classic Christmas treat, perfect for dunking in a cup of tea. Try our version made with cocoa powder and chocolate chips for a double dose of chocolatey goodness, rounded off with a burst of citrus and a hunt of nutmeg.
- Gingerbread stained glass biscuits. Take your Christmas snacking to the next level with these striking ‘stained glass’ gingerbread biscuits. Use boiled sweets to fill your windows with a warm, tinted glow – they should melt like magic while baking to fill the biscuit dough shapes.
MANCHEGO AND THYME SHORTBREADS RECIPE
From goodhousekeeping.com
Cuisine American
Total Time 40 mins
Category Christmas, Baking
Calories 101 per serving
- Using a handheld electric whisk, in a large bowl beat the butter, cheese, ½tsp fine salt and 1tsp freshly ground black pepper until light and creamy.
- Beat in the egg yolk and thyme leaves, followed by the flour, mixing just until the dough clumps together.
MUSHROOM & MANCHEGO BUTTERMILK BISCUITS RECIPE
From thekitchenpaper.com
Servings 8
Total Time 27 mins
Estimated Reading Time 3 mins
- Spread the mushroom slices in a single layer in a large skillet over medium heat. Do not stir for the first 4 minutes, then stir occasionally for the next 5 minutes. Mushrooms should be softened and slightly caramelized on one side. Remove from the heat when they seem evenly cooked. Set aside.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into the dry ingredients (I pulse it all in my food processor), then add the buttermilk. Mix until the dough mostly comes together.
- Turn the dough out onto a lightly floured surface and fold over itself 5 times, making layers as the dough comes together. Press the dough into a rectangle 3/4″ thick, and about 12″x8″. Spread the mushrooms evenly across the surface, then roll from one long end to the other, and gently seal the seam.
- Cut the log into 1 1/2″ biscuits, place on a parchment-lined baking sheet, and top generously with the grated cheese.
MANCHEGO CRACKERS - LIFE CURRENTS
From lifecurrentsblog.com
Reviews 14
Estimated Reading Time 3 mins
Servings 35
Total Time 1 hr 15 mins
- Place all ingredients in the bowl of a food processor, and pulse just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, and flatten into a 5-inch disk. Wrap dough in plastic wrap, and chill dough, until firm, about 30 minutes. The Dough can be made ahead and chilled like this for up to 2 days.
- Roll out dough on a floured surface with a floured rolling pin until about 1/8-inch thick, roughly 14-inch round.
- Working quickly, cut out rounds with a 1 ¾ to 2-inch floured biscuit cutter, and arrange the rounds ½-inch apart on a silpat or parchment paper covered baking sheet. Reroll scraps (but only once or they will get tough; chill first if soft), and cut out more rounds. Prick each round 2 or 3 times with a fork.
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Total Time 50 mins
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Calories 127 per serving
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