Fig, rosemary and chorizo shortbread

Name: Fig, rosemary and chorizo shortbread
Cook time: 1 h
Yield: 24
Cuisine: British
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; 100g unsalted butter, cut into 8 pieces, then left to soften; 60g fresh chorizo, skin removed, chopped into 2cm pieces; 60g dried figs, finely chopped; 1 large egg yolk, lightly beaten; 30g walnuts, finely chopped

Helen Goh

December 13, 2019

Shortbread is given a savoury spin.William Meppem

Time:30 mins - 1 hourMakes:24

Cheesy, salty, sweet and spicy – this is everything you need for a party snack. Make a log and freeze it, ready to slice and bake whenever the mood strikes or people drop in. I love the combination of the cheese and the smoky paprika in the sausage – use raw chorizo that needs cooking rather than the cured variety. If you want to keep things vegetarian, omit the chorizo and put a pinch of smoked paprika on each biscuit instead.

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
100g unsalted butter, cut into 8 pieces, then left to soften
60g fresh chorizo, skin removed, chopped into 2cm pieces
60g dried figs, finely chopped
1 large egg yolk, lightly beaten
30g walnuts, finely chopped

Method

Step 1
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. Add the butter, chorizo and figs. Mix on low speed until the butter has been incorporated and the mixture looks moist and crumbly.
Step 2
Add the yolk and continue to mix on low speed until the dough comes together – it will start to turn a little pink as the chorizo breaks up and streaks through the dough. Turn the dough out onto the kitchen bench and press together to form a solid mass, then roll into a thick log, about 4cm diameter and 24cm long.
Step 3
Tip the walnuts out onto the bench and roll the dough in the nuts so the entire surface is coated. Wrap in cling film, twisting the ends together like a bonbon, and refrigerate for at least 2 hours, or up to 3 days (or freeze for up to 3 months).
Step 4
When ready to bake, remove the dough from the fridge and let soften slightly at room temperature for about 5 minutes. (Frozen dough will need to defrost.) Preheat the oven to 180C (160C fan-forced). Using a serrated knife, saw through the log, slicing off discs about 1cm thick.
Step 5
Place the biscuits on a lined baking tray, spacing them a few centimetres apart.
Step 6
Bake for about 15 minutes, 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 minutes in a low oven to refresh them.