Preparation

• Drain and finely chop the sun-dried tomatoes and dice the chorizo into small pieces.
• In a large mixing bowl, combine the flour and baking powder.
• Add the softened unsalted butter to the dry ingredients and mix until it resembles coarse crumbs.
• Stir in the grated Parmesan cheese until evenly mixed.
• Crack in the egg and mix until a smooth dough starts to form.
• Gently fold in the chopped sun-dried tomatoes and diced chorizo.
• Roll the dough into a log about 5 cm in diameter, wrap in plastic wrap, and chill for 2 hours.
• Preheat your oven to 180°C (350°F).
• Once chilled, slice the dough into rounds and place on a lined baking sheet. Sprinkle with fleur de sel before baking.
• Bake for 15-20 minutes, or until the edges are lightly golden.
• Allow to cool completely on a wire rack before serving.