1/1 Photo of Manchego Biscuits
These 'biscuits' should be called 'crackers'. Lovely as is, or spread with quince (membrillo) paste and serve these with almonds and olives for a lovely tapas. Time indicated DOES NOT include 30 minute rest time for the dough. Taken from Gourmet December '02. Cooks' notes: -If your kitchen is warm, roll out dough between 2 sheets of wax paper. -Dough can be chilled, wrapped well, up to 2 days. -Biscuits keep, layered between sheets of wax paper, in an airtight container at room temperature 4 days.
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- 1Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- 2Preheat oven to 400°F.
- 3Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin.
- 4Working quickly, cut out rounds with a 2 inch floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
- 5Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet.
- 6Prick each round 2 or 3 times with a fork.
- 7Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.
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Nutritional Facts for Manchego Biscuits
Serving Size: 1 (30 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 158.8
- Calories from Fat 105
- Total Fat 11.6 g
- Saturated Fat 7.3 g
- Cholesterol 30.5 mg
- Sodium 195.6 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 0.4 g
- Sugars 0.0 g
- Protein 1.7 g
The following items or measurements are not included: