Preheat the oven to 180°C.
Grease and line a couple of baking trays with nonstick baking paper. Beat the caster sugar and butter together in a large mixing bowl until fluffy.
Sift the flour into a separate mixing bowl and stir in the Manchego and paprika. Combine the two mixtures until you have a dough, using your hands to bring them together. Divide the dough in two and roll the halves into 12 inch long sausage shapes on a lightly floured surface.
Cut each sausage into 12 discs and flatten a little into rounds. Arrange on the lined baking trays and stud with the diced chorizo and olive slices. Bake for 15-18 minutes until golden brown in colour all over. Remove and brush immediately with the olive oil.
Allow to cool on the trays before removing to a wire rack to cool completely. When ready to serve, stack on their sides in lined bamboo serving trays.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.