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I went straight to my bakery book of the moment - Dan Lepard's 'Short and Sweet' and looked up almonds, I was spoilt for choice but as something different was high on the list I skipped the predictable cakes and went for a savoury biscuit instead. I thought the chilli almond biscuit would also celebrate Emily's new found love of spice.
I decided to pop them in a kilner jar and tie on a ribbon with the recipe on the tag to make them feel like a special treat. I just hoped Emily would like them! I did when I tried one warm straight from the oven, the mature cheddar hit the spot and they were crumbly with only a mild tang of spice, the almonds add crunch and sweetness.
When I was making the dough I was worried the garlic paste was going to be too strong but it was softer in flavour when baked.
I halved the recipe and that is the one which is below as 40-50 biscuits seemed a bit much but you can freeze the dough and then you can always serve something up at 30 minutes notice as a pre dinner nibble with drinks.
Chilli Almond Biscuits
Makes 16-20
Ingredients:
• 87g unsalted butter, softened
• 87g grated strong cheddar
• 1/2 teaspoon chilli flakes
• 1/3 teaspoon paprika, sweet smoked is best
• 1 small clove of garlic
• 87g plain flour
• 1 tablespoon milk
• 75g whole blanched almonds
Method:
1. Chop the butter roughly and beat in the chilli, salt, paprika and garlic by hand, then mix in the cheddar well. I think I would grate the cheddar finely next time I make them. If using a food processor just put the above in and whizz together for a minute.
2. Add the flour and milk, work everything together to a smooth soft dough, then stir in the almonds - by hand.
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3. Spoon half the mixture onto a sheet of non stick baking paper and roll it up into a cylinder about 4cm thick by 20-25cm long. Chill or freeze until firm.
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4. Heat the oven to 180°C/Gas 4.
5. When firm remove from the fridge or freezer and slice into 1cm thick slices. I found when slicing the disks they lost their circular shape so I just gently reshapped them into rounds.
6. Place them a few centimetres apart on a lined baking tray for 20-25 minutes until golden.
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7. Eat warm or leave to cool on a wire rack and store in an airtight container.
And very nice they were too!
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