delicious! click on image for slideshow
100g plain flour
1/2 tsp baking powder
1 scant tsp light soft brown sugar
1/2 tsp salt
1/2 tsp pimentón picante or mild chilli powder
small pinch cinnamon
50g wholemeal flour
3 tsp dried marjoram or oregano - I used fresh from the garden
50g unsalted butter, softened
8 - 10 thin slices (scant 30g) chorizo
50ml cold water
- Stir the plain flour, soda, sugar, salt, pimentón and cinnamon together then sift this into a mixing bowl, tossing back in any bits caught by the sieve.
- Add the wholemeal flour, marjoram and butter and rub with your fingers until the lumps of butter disappear.
- Very finely chop the chorizo and toss this through then add the water and work to a soft dough and knead until smooth.
- Flour the work surface lightly, roll the dough into a rough 20cm square, roll these with your hands under the flat of your palms, pressing the dough onto the work surface, into long pencil-thin rods then cover and leave the dough to relax for 5 minutes.
- Cut strips about a cm thick and roll these as thin as you can without breaking; if you can get them between 1/2 - 1 cm thick then you're doing well.
- Place these on a baking tray lined with non-stick baking paper.
- Egg white wash sticks for a shiny presentation
- Heat the oven to a low 160C (140C fan) and bake for about 30 minutes.