These unusual savoury biscuits started life accidentally, when we were trying to make a coating for a chunk of fish that was to be baked. It kept falling off, so we decided to head in a different direction, and rolled some out and baked them as biccies. They have a nice crunchy texture, and the smooth creamy almond taste and the smokey paprika flavour of the chorizo meld very well indeed. They go very nicely with the Carbonara Ice Cream with Mange Tout

100g chorizo, skinned and finely chopped (or vegan alternative)

200g wholemeal breadcrumbs

80g ground almonds

75g butter

4 tbsp water

• Using either a dough hook on a mixer or your hands in a bowl, mix all the ingredients into a smooth shortcrust-like pastry. Roll into a ball, put on a plate, and put in the fridge for an hour

• Turn your oven on to 200C. Flour your worktop lightly and roll out some of the pastry till it’s about 10mm (½ inch) thick. Use a knife or pastry cutter to cut out 75mm (3 inch) diameter discs. Place the discs on a silicon baking sheet on a baking tray and bake in the oven for 15 minutes. Remove carefully. They do break quite easily, so be careful when serving