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 paprika and the "pancetta" meld very well indeed. 

100g vegan pancetta

1-2 teasp smoked paprika (to taste)

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