These Cheesy Smoked Paprika Short Breads are deliciously moorish. With hints of sharp cheddar and smoked paprika they are a short, buttery tasty biscuit ideal to have with drinks, dips, whipped Brie or topped with fried chorizo and a spicy relishes.
This recipe makes approximately 40 biscuits. Biscuits will keep up to 2 weeks in an airtight container, you can also freeze the raw dough for up to 3 months or the cooked biscuits for up to 2 months.
Pre heat the oven to 180c.
Using an electric mixer or food processor beat the butter until pale; add in the grated cheese and mix to combine.
Stir in the flour, paprika and salt and mix until soft dough forms. Turn the dough onto a lightly floured surface and form into a smooth ball, cover with plastic and refrigerate for approximately 1 hour until firm
Roll the dough out on a lightly floured surface or on a couple of sheets of baking paper to a rough square of about 2cm thick. Using a cutter or knife cut the dough into 2cm x 2cm cubes, prick the tops of the biscuits with a fork or skewer and place on a baking paper lined baking tray. Or place the dough into a sheet of plastic wrap and roll up into either a square log or a round log depending on the shape of the biscuits.
When chilled, slice the biscuits into your desired thickness and bake in an oven of 180c for 20 minutes or until golden.
Place onto a wire rack and allow to cool completely before serving or wrapping