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Spanish Fennel Biscuits with Cream Cheese and Honey

April 2, 2017 By All That I'm Eating 27 Comments

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.

Spanish Fennel Biscuits with 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

Spanish Fennel Biscuits with sherry and cheese

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.

Spanish Fennel Biscuits dipped in cheese and honey

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.

Other posts you might like

  • Honey and Cinnamon Spelt Biscuits sandwiched with buttercream
    Honey and Cinnamon Spelt Biscuits
  • caramelised fennel and salami pizza
    Caramelised Fennel and Salami Pizza
  • Madrid
    A Trip to Madrid

Filed Under: April, Baking, Biscuit, Butter, Cheese, Dairy & Eggs, Honey, Recipes By Month, Seasons, Shortbread, Spices, Spring, Store Cupboard Tagged With: Baking, fennel, spain

« New Store Cupboard Ideas – March 2017
The Newbury Tasting Menu »

Comments

  1. angiesrecipes says

    April 2, 2017 at 18:22

    I love the idea of adding fennel seeds to biscuits..must be very delicious!

    Reply
  2. Beth says

    April 2, 2017 at 23:45

    What a creative recipe! It sounds so unique and delicious.

    Reply
  3. Monica says

    April 3, 2017 at 12:19

    What great inspiration and I love that you made your own version at home. You know it’s a memorable experience when that happens!

    Reply
  4. David | Spiced says

    April 3, 2017 at 12:44

    Cheese ice cream, huh? Sounds interesting! But I can totally see how those flavors would go together. Love this biscuit idea…perfect for spring! 🙂

    Reply
  5. GALINA V says

    April 3, 2017 at 19:58

    What an inspired idea! I love fennel, and the biscuits sound divine, especially when dipped in flavoured cream cheese.

    Reply
  6. Lux G. says

    April 4, 2017 at 04:17

    I’m a huge fan of cream cheese so I’ll surely be trying this soon. 🙂
    Thank you!

    Reply
  7. Angela / Only Crumbs Remain says

    April 4, 2017 at 10:13

    What a great idea to include some fennel seeds, I bet they tasted really amazing with the cream cheese!
    Angela x

    Reply
  8. Angela / Only Crumbs Remain says

    April 4, 2017 at 10:13

    What a great idea to include some fennel seeds, they must have tasted amazing with the cream cheese.
    Angela x

    Reply
  9. grace says

    April 4, 2017 at 15:30

    “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!

    Reply
  10. Anu - My Ginger Garlic Kitchen says

    April 4, 2017 at 17:59

    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.

    Reply
  11. cheri says

    April 4, 2017 at 19:15

    Hi Caroline, oh I love savory biscuits like this, looks delicious!

    Reply
  12. The Reader's Tales says

    April 4, 2017 at 22:04

    Wow! Looks delicious! Never had that in Spain… what a pity… hahaha…
    P.S. Thank you for your visit on my personal blog 🙂

    Reply
  13. Amy (Savory Moments) says

    April 5, 2017 at 11:33

    The biscuits sound lovely and the idea of cheese ice cream just sounds pretty wonderful!

    Reply
  14. David says

    April 5, 2017 at 13:24

    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.

    Reply
  15. John/Kitchen Riffs says

    April 5, 2017 at 14:37

    What a neat idea! This sounds excellent — thanks.

    Reply
  16. Miriam says

    April 6, 2017 at 10:05

    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

    Reply
  17. Evelyne CulturEatz says

    April 6, 2017 at 11:42

    I have made cheese ice cream, it’s Filipino. Did not know Spain had some too. Great biscuit indeed for pairing.

    Reply
  18. Monika Dabrowski says

    April 6, 2017 at 12:39

    Boozy desserts are amazing and this one sounds fabulous! Great job at recreating this interesting Spanish dessert idea:)

    Reply
  19. Johanna GGG says

    April 6, 2017 at 13:02

    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.

    Reply
  20. Alison's Allspice says

    April 6, 2017 at 18:23

    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!

    Reply
  21. Not Quite Nigella says

    April 6, 2017 at 22:33

    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!

    Reply
  22. Juliana says

    April 6, 2017 at 23:33

    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 🙂

    Reply
  23. Emma | Bake Then Eat says

    April 7, 2017 at 03:34

    I am loving this, what a wonderful combination.

    Reply
  24. Tandy | Lavender and Lime says

    April 7, 2017 at 05:39

    I love fennel and these sound perfect for a cheese course 🙂

    Reply
  25. heather (delicious not gorgeous) says

    April 10, 2017 at 18:21

    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”).

    Reply
  26. Evi says

    April 11, 2017 at 15:06

    Such a creative recipe! I love the idea of adding fennel seeds into these shortbread cookies!

    Reply
  27. Marie | Yay! For Food says

    April 11, 2017 at 16:40

    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!

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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