Caraway biscuits with goat's cheese and Iberico ham Recipe

A starter or snack of sweet caraway biscuits topped with salty goat's cheese and Iberico ham.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the biscuit(s)
  • Plain flour : 150 g
  • Unsalted butter : 120 g
  • Parmesan : 80 g
  • Icing sugar : 20 g
  • Caraway seed(s) : 10 g
  • Cayenne pepper : 5 g
  • For the cream
  • Goat cheese log(s) : 200 g
  • Double cream : 70 ml
  • Olive oil : 50 ml
  • Freshly ground black pepper : 6 Turn
  • Chive(s) : 0.25 bunch
  • For the meat
  • Slice(s) of Iberico ham : 200 g



    Preheat the oven to 180'C.

    Grate the parmesan and place in a food processor with the rest of the biscuit ingredients. Pulse together until it forms a dough. Remove from the mixer and roll into a sausage shape. Wrap in clingfilm and secure the ends tightly. Leave to rest in the fridge until firm. Cut into 50mm discs and bake in the oven for 8 minutes.


    Remove the rind and break up the goat's cheese. Finely chop the chives, retaining some batons for garnish. Mix together the goat's cheese and the cream and then slowly whisk in the oil until light and fluffy. Fold through the finely chopped chives and season with black pepper. Place in a piping bag and keep chilled until ready to serve.

  • 3. TO PLATE

    Pipe the goat's cheese onto the caraway biscuits and then place some ham on top. Garnish with batons of chives to serve.

Chef's tip

«Make sure to add the oil slowly when beating it in, this will make sure the mixture does not split.»

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