Comté AOP Xavier David and chorizo shortbread biscuits

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  • 80 g Comté AOP Xavier David
  • 50 g chorizo
  • 50 g butter
  • 100 g flour
  • Salt

Preparation steps

  1. Put flour and salt in a bowl.
  2. 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. Knead into a ball, wrap in cling film and chill for one hour.
  3. Preheat the oven to 180°C.
  4. Sprinkle some flour on your worktop and roll out your dough. Use a biscuit cutter to cut out some round biscuit shapes, place on a baking sheet lined with baking paper, and bake for around 15 minutes. When cooked and golden brown, remove from oven and leave to cool before eating.


😉 Tip: You could add some allspice or cumin to the dough for a little extra zing. The chorizo can be replaced with cured or smoked ham.

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