Spicy, crunchy, sharp cookies can be served as an appetizer to wine, as an addition to the cheese Board. Chorizo in cookies leaves a light peppery aftertaste. For a sharper cookie, you can add a pinch of hot ground pepper.
We collect all the necessary products (there is no water in the photo)
Cut the butter into cubes.
Chop the chorizo very fine.
Grate the cheese on a coarse grater.
Pour the flour into a large bowl, add the butter and RUB with your fingertips into small crumbs.
You can entrust this work to a combine harvester.
This is what flour mixed with butter looks like.
Add all other products and mix with a spatula.
Add ice water to the flour by a tablespoon, mix with a spatula, so that the dough will gather into a lump. Depending on the flour and water may need from 1 tablespoon to 3-4 tablespoons.
On the table, spread out the food wrap or foil, transfer the lump of dough to the film and form a sausage with a diameter of 5-6 cm.
Or divide the dough into two parts and make two sausages.
Here is such a sausage will turn out.
Put it in the refrigerator for 2 hours.
Or in the freezer for 30-40 minutes.
Cut the cooled sausage dough into slices 1 cm thick.
You will get 20 -30 PCs.
Transfer to a baking sheet covered with paper or a baking Mat, at a distance from each other, the cookies will increase in size during baking.
Put in a preheated 180 °C oven.
Bake for 15-20 minutes with a fan, or 20-25 minutes without a fan.
Cookies should become Golden brown.
See the baking time in your oven.
Ready cookies cool completely on the grill.
It can be stored in a closed box for up to 5 days.
This is what a ready-made cookie looks like. Crunchy, cheesy, with chunks of spicy sausage.