Cheese Sable


IMG_2569Sable are traditional French butter cookies, originally from Normandy and usually sweet.  This recipe is simplicity itself and the outcome is just wonderful.

This cheese version works really well and fresh out of the oven are just wonderful by themselves.  Serve as an appetiser, an interesting accompaniment for soups or with cheese

Consider using the basis of this recipe for alternatives with other nuts, herbs and seeds. Alternatively replace the savoury ingredients with a little vanilla, sugar and citrus zest

Makes about 50

Ingredients

  • 175g Plain Flour
  • 1/4 tsp Mild Chilli Powder
  • 1/2 tsp Mustard Powder
  • 150g Butter, roughly chopped
  • 150g mixed Cheese, grated (I’ve used Parmesan & Cheddar)
  • A little water
  • 50g finely chopped Nuts (pecans or walnuts are great)
  • 1 Egg, beaten
  • a sprig of fresh Rosemary, finely chopped
  • 1 tbsp Sea Salt

Method

  • Throw the flour, chilli, mustard and butter in a food processor and blitz for a few seconds
  • Add the cheese and pulse again for a couple of seconds
  • Throw in a teaspoon or so of water and blitz to form a ball
  • Take the dough out and knead gently until you have an even constancy
  • Roll the dough into a log about 3 cm thick
  • Wrap in clingfilm and chill for a couple of hours (or freeze at this point to use later)
  • Unwrap the dough and brush with some of the beaten egg
  • Spread the chopped nuts on a board and roll the dough log well over them to cover the outside
  • With a sharp knife cut the dough into slices, about 5mm thick
  • Lay the slices on the board, cut side up and brush with a little more egg
  • Sprinkle with rosemary and a little sea salt
  • Space out on a baking sheet and bake on a preheated oven, 160oC fan.  Make sure you leave a little room for them to spread a little
  • Bake for about 12-14 minutes until golden brown
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