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

1. 1

   Using your hands or a food processor, work the flour, grated Parmesan, butter, salt, and black pepper together into a dough.

   5 min

2. 2

   Shape the dough into a log about 3cm in diameter.

   2 min

3. 3

   Spread the poppy seeds onto a board and roll the dough log in them. Wrap in cling film and chill in the fridge for at least 30 minutes.

   30 min

4. 4

   Preheat the oven to 180C (160C Fan). Remove the dough from the fridge and slice into coin - thick rounds.

   5 min

5. 5

   Lay the biscuits onto baking trays lined with baking paper and chill in the fridge for a further 20 minutes.

   20 min

6. 6

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

   12 min

7. 7

   For the chorizo chutney, simmer all the remaining ingredients in a pan over medium heat until the liquid evaporates and it reaches a thick spreadable consistency.

   15 min

8. 8

   To serve, arrange the biscuits on a board and place the chorizo chutney in a bowl alongside or spoon it on top.

   2 min

1 serving ≈ 40 g

Nutrition values are estimates. - means data is unavailable.