Parmesan, Chilli and Marcona Almond Biscuits

These biccies are so delicious and comes from the amazing book called A Love for Food from the gorgeous Daylesfords. You can freeze the dough too - ready to cook at any time… try!

makes about 30 biscuits

170g softened butter

100g Parmesan, finely grated

75g mature cheddar cheese, finely grated

170g plain flour plus a little more for rolling

1/2 teaspoon sea salt

1/2 teaspoon smoked paprika

1/4 teaspoon dried chilli flakes

150g roasted salted Marcona almonds, roughly chopped.

Cream together the cheeses and butter. Mix in the flour to form a firm dough and add the salt, paprika, chilli flakes and almonds. Once it has all come together turn out onto lightly floured work surface and divide the dough into 6 pieces, roll out each into a log shape, about 4cms in diameter.

Wrap each log in clingfilm and put into the fridge to chill for at least 30 minutes. You can freeze this at this point.

Preheat the oven to 180C/gas4

Slice each log into rounds roughly 0.5cms. Lay the rounds onto a non-stick baking sheet and put back into the fridge for another 30 minutes. Bake in the oven for 10-15 minutes, until golden brown and crunchy.

Leave to cool on the tray for a few minutes before transferring to a cooling rack. See how fast they go!