Comté AOP Xavier David and chorizo shortbread biscuits
Add softened butter and 30 grammes of water. Work the butter in with the fingertips to make a smooth dough. Add the blitzed chorizo and comté cheese.
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Ingredients
- 80 g Comté AOP Xavier David
- 50 g chorizo
- 50 g butter
- 100 g flour
- Salt
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