Manchego cheese is from the Spanish region of La Mancha, where Don Quijote dueled with windmills. It is a sheep’s milk cheese which can be substituted by an Italian Pecorino cheese, also a sheep’s cheese. The older these cheeses are the harder they become. This recipe was made with 6 month old cheese.
- 4 ounces Manchego cheese
- 1 cup all-purpose flour
- ½ teaspoons salt
- 1/8 teaspoons cayenne pepper
- 4 tablespoons unsalted butter
- 3 tablespoons ice cold water
Pre-heat oven to 375 degrees
- Grate the cheese in a food processor. Measure it. You should have 1 cup.
- Place flour, salt, & cayenne pepper in food processor along with the butter cut into several slices. Add the cheese.
- Process the mixture until it resembles corn meal.
- Add the water and process until a ball forms. If a ball does not form, don’t over process. Simply gather all the dough and knead a few times.
- Roll the ball out on a well floured surface to 1/8”thickness. Cut with a 2”or 1 ½” round cookie cutter, depending on the size of cookie you want.
- Place on un-greased cookie sheet. You can put the biscuits close together as they will not get bigger. In fact, they will shrink a little!
- Prick the tops with a fork all the way through, otherwise the biscuits will puff. If you would rather have puffy biscuits, don’t prink with fork. That is up to you.
- Place the cookie sheet in the middle of the oven and cook for about 10-12 minutes depending on the size of the cookie cutter chosen.
- Transfer biscuits to cooling rack and when cooled store up to a week in a tin can.