Parmesan and poppy seed biscuits with a chorizo and red wine chutney

1. 1

   For the Parmesan and poppy seed biscuits, using your hands, lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter.

2. 2

   Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes.

3. 3

   Preheat the oven to 180C/160C Fan/Gas 4.

4. 4

   Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle.

5. 5

   Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits.

6. 6

   Bake in the preheated oven for 10-12 minutes, or until golden. Leave to cool.

7. 7

   For the chorizo and red wine chutney, bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency.

8. 8

   To serve, place the biscuits on a serving board and the chutney in a serving bowl on the side.

1 serving ≈ 40 g

Nutrition values are estimates. - means data is unavailable.