When a recipe has equal amounts of butter, cheese and flour, you know the result will taste good. These spicy cheesey biscuits are lovely, crisp salty little snacks speckled with the pleasant contrast of the almonds.
175g unsalted butter, softened
175g grated strong cheddar
1 tsp chilli flakes
¾ tsp salt
2 tsp smoked paprika
1 small clove garlic, crushed
175g plain flour
2 tbsp ice-cold water
150g blanched almonds, roughly chopped
Haul your food processor out of the high cupboard where it’s stored. Roughly chop the butter into the food processor, add the cheese, chilli flakes, salt, paprika and crushed garlic, then let it whiz around for about a minute. Add in the flour and cold water, and keep whizzing away until you have a soft dough. Take it out of the food processor, and stir in the chopped almonds by hand so they don’t get too crushed up.
Get two sheets of baking paper, and spoon half the mixture onto each one. Roll them up into log about 4cm thick and 20cm long, and put them into the fridge or freezer until the dough is fully firm.
Heat up your oven to 180C (about 170C if fan forced). Cut 1cm thick slices off the dough sticks, and put them a few cms apart on lined biscuit trays. Bake for about 25 minutes, until golden, then slide the biscuits onto a cooling rack with a spatula.