Cheezy Chorizo Cookies
How often does this happen in your house? Friends drop by and the clock suddenly chimes time for a drinky-poo and some nibbles. All you can lay your hands on is a bit of leftover barbecued sausage, a hunk of chorizo or a handful of bacon bits, and an old piece of cheese. The crowds are rumbling and time is of the essence. Well, my Cheezy Chorizo Cookies are both a quick fix and a crowd-pleaser, and thanks to your trusty Thermomix, this recipe is fast and easy to whip up 😉
Cheezy Chorizo Cookies
2018-06-10 11:26:13
Yields 30
A fast and easy recipe for delicious savoury cookies to serve with drinks or cocktails. Made from leftovers and your inspiration 😉 Perfect for when unexpected guests arrive!
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
- 100 g of leftover cooked protein, cubed (think sausage or merguez, nice and spicy chorizo, or even bacon bits that you will fry up ahead of time)
- 80 g hard cheese, rind removed and cubed (Cheddar, Swiss, Gouda, French Comté, whatever you can lay your hands on)
- 1 sprig fresh rosemary, leaves only (or 1 tsp dried rosemary)
- 200 g self-raising flour – or – 200 g plain flour plus 1 tsp baking powder)
- 100 g butter
- 2 eggs
- ¼ tsp salt
- several turns of freshly ground black pepper
You will also need
- two baking sheets lined with baking paper or silicone sheets
Instructions
- Preheat oven to 180 ° C. Add first 3 ingredients (cubes of protein and cheese and the rosemary leaves) to your Thermomix bowl and chop 15 seconds/Speed 5.
- Add flour and baking powder if using, butter, eggs, salt and pepper and mix 15 seconds/Speed 5.
- With wet hands, make little balls of dough and place them on two baking sheets covered in baking paper or a silicone sheet. Flatten each ball with a fork, leaving cute little marks. Alternatively, do as I did and drop dough by spoonfuls onto your trays and let nature take its course 😉
- Bake 20 minutes at 180° C or until your savoury cookies are golden. Cool on the tray for 5 minutes before serving.
- Enjoy warm or cool with a glass of white or red wine or with your favourite cocktail or apéritif.
Notes
- Yields 24 to 30 cookies (can be divided in half to make just 12 to 15 cookies)
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That’s good to know, Janie, thanks for your comment!
Hi Jane, I made these yummy little biscuits and used a Doves Farm gluten free flour blend – it worked perfectly and they are delicious with that lovely savoury chorizo flavour. Thank you!