Fig, Rosemary and Chorizo shortbreads

 

Ingredients

150g plain flour

50g parmesan cheese, finely grated

30g mature cheddar cheese, finely grated

½ tsp flaky sea salt

¼ tsp freshly ground black pepper

1 tbsp rosemary leaves, finely chopped (I use dried)

100g salted butter, soften (I use the microwave to soften) 

60g fresh chorizo, skin removed, chopped into 1cm pieces

60g dried figs, finely chopped

1 large egg, lightly beaten

30g walnuts, finely chopped

Method

Preheat the oven to 180C (160C FF) 

* Place the flour, cheese, salt, pepper and rosemary in the bowl of an electric mixer and mix on low speed with the paddle attachment until combined OR simply hand mix. Add the butter, chorizo and figs. Mix on low speed until the butter has been incorporated and the mixture looks moist and crumbly.

* Add the egg and continue to mix on low speed or by hand until the dough comes together – it will start to turn a little pink as the chorizo breaks up and streaks through the dough (this doesn’t happen if you hand mix). 

* Turn the dough out onto the kitchen bench and press together to form a solid mass, then roll into a thick log, about 3-4cm diameter.

* Tip the walnuts onto a sheet of cling wrap and roll the dough in the nuts so the entire surface is coated. Wrap up in the same cling film and refrigerate for at least 2 hours, or up to 3 days (or freeze for up to 3 months). I popped it on a tray in the freezer for half hour or so because the day was getting away from me)

* Remove the dough from the fridge and with a serrated knife slice the log into rounds 1cm or less thick. Place the biscuits on a lined baking tray, spacing them a few cm apart.

*Bake for about 15-20 mins, or until golden brown. Cool before serving. The biscuits are best eaten on the day they are baked, but leftovers may be refrigerated. Warm them up for a few mins in a low oven to refresh them (or pop them in the microwave for 20s) but they taste good without reheating.

 Chook’s note: I think I might like these with bacon rather than chorizo because it tends to dominate the flavour; it’s always a matter of preference. If you're using uncooked chorizo however best to cook it a bit first. You might add a dash of smoked paprika. The original recipe called for a large egg yoke but I feel a whole egg would work better. 

Try fresh rosemary instead of dried for a sharper flavour.

You could use almonds instead of walnuts or not use nuts at all. Play with the recipe and enjoy the results.