When I was in Spain I ordered a dessert on the assumption that there had been a translation error on the menu. They can’t mean cheese ice cream, surely, they must mean cheeseCAKE ice cream, that’ll be delicious. Nope. Along came some cheese ice cream with a massive cracker on the side. What a revelation it was. The ‘cracker’ was actually a slightly sweet, very thin, fennel infused biscuit covered in sticky honey, which when dunked in the cheese ice cream was really rather delicious. I wanted to attempt something similar to this at home, so here are my Spanish fennel biscuits served with cream cheese and honey alongside some cracking fino sherry.
Ingredients
You will need (for 12 shortbread triangles):
- 180g plain flour
- 50g caster sugar
- 150g unsalted butter, soft
- 2 tbsp fennel seeds
To serve:
- Full fat cream cheese
- Honey
- Sherry
Method
Start by making the shortbread. Lightly grease a baking tray or small baking tin. Preheat your oven to 160C.
Mix all of the shortbread ingredients together in a large bowl or food processor until well combined and you have a dough.
If you’re using a baking tray place the shortbread on to it and then flatten the mix out into a round, about the size of a small dinner plate. If you’re using a baking tin, press the mix into the tin. Prick the dough all over with a fork.
Bake in the oven for 40-45 minutes then remove and mark into 12 portions while still hot. Remove from the tin onto a wire rack and leave to cool completely.
Spoon the cream cheese into a bowl and drizzle with honey. Dip the shortbread in or spread the cream cheese onto the shortbread and serve with well chilled fino sherry.
Serving the sherry chilled is the key to this dessert, fino sherry is quite dry but I think you need it to be to cut through the thick, sweet cheese and buttery shortbread. The fennel is just the perfect finishing touch to this dessert; enough to be perceptible but not so much that you feel like you’re nibbling on pure aniseed. It is a dessert for sharing, everyone can grab a biscuit and have a dunk. However, if you’re worried about any double-dipping (eww) you could serve the cheese in individual bowls, then, when all the crumbs have fallen into the cheese you can scoop out the remainder with a spoon and it’s like you’ve made your own cheesecake. If you are really that concerned about double dipping then I suggest getting some new acquaintances.
I love the idea of adding fennel seeds to biscuits..must be very delicious!
What a creative recipe! It sounds so unique and delicious.
What great inspiration and I love that you made your own version at home. You know it’s a memorable experience when that happens!
Cheese ice cream, huh? Sounds interesting! But I can totally see how those flavors would go together. Love this biscuit idea…perfect for spring! 🙂
What an inspired idea! I love fennel, and the biscuits sound divine, especially when dipped in flavoured cream cheese.
I’m a huge fan of cream cheese so I’ll surely be trying this soon. 🙂
Thank you!
What a great idea to include some fennel seeds, I bet they tasted really amazing with the cream cheese!
Angela x
What a great idea to include some fennel seeds, they must have tasted amazing with the cream cheese.
Angela x
“If you are really that concerned about double dipping then I suggest getting some new acquaintances.” HA! so true.
fabulous platter of food, caroline–i’d savor every single bit!
I love using fennel seeds, but I have never had Spanish fennel biscuits. I can tell that I am going to love these. Thanks for this lovely share, Caroline. Can’t wait to try these.
Hi Caroline, oh I love savory biscuits like this, looks delicious!
Wow! Looks delicious! Never had that in Spain… what a pity… hahaha…
P.S. Thank you for your visit on my personal blog 🙂
The biscuits sound lovely and the idea of cheese ice cream just sounds pretty wonderful!
Someone just gave me some Fennel Shortbread and I love it! So happy to have your recipe. And I actually have a goat cheese ice cream recipe that would be fantastic with the biscuits.
What a neat idea! This sounds excellent — thanks.
Wow, cheese ice cream – never even heard of that before. I can imagine that it tasted lovely and how fantastic that you created something similar at home!
Miriam
https://www.londonkitchendiaries.com
I have made cheese ice cream, it’s Filipino. Did not know Spain had some too. Great biscuit indeed for pairing.
Boozy desserts are amazing and this one sounds fabulous! Great job at recreating this interesting Spanish dessert idea:)
I’d fancy some cheese ice cream just to taste it – though it would only be for curiosity – I must prefer the idea of the cream cheese you serve here – and I really love the sound of your biscuits.
I would have made the same assumption about cheese ice cream. Your biscuits look fantastic, and I love the addition of honey to the cream cheese!
These sound like delicious crackers!! And I like cheese ice cream. I remember the first time I tried gorgonzola ice cream-it was a revelation!
What a great idea adding fennel seeds into this shortbread cookies and I love the idea of serving it with cream cheese honey…
I hope you are having a wonderful week Caroline 🙂
I am loving this, what a wonderful combination.
I love fennel and these sound perfect for a cheese course 🙂
haha. i would definitely think cheesecake instead of cheese, too! but glad it was actually tasty (because i can definitely imagine not getting what you expected and tasting something “interesting”).
Such a creative recipe! I love the idea of adding fennel seeds into these shortbread cookies!
This sounds so tasty. The licorice-like flavour of fennel in the biscuit goes so well with the sweet honey and cream cheese. Thanks for sharing!