Cheese sablés
Published: March 25, 2015 at 3:07 PM
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Makes 24
A little effort
Total time: 30 mins
+ chilling and cooling
0 reviews
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Buttery, crumbly, cheesy, just a little spicy and perfect with a glass of chilled white wine or sherry. Coat the outside of these biscuits with a mixture of sesame and kalonji seeds to make them a more sophisticated cocktail nibble.
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Try this recipe for cheese sables, then check out our cheese straws, cheese grazing board and more cheese recipes.
Ingredients
Nutrition
-
175g plain flour
plus extra for dusting
-
sea salt
-
r ½ tsp cayenne peppe
-
½ tsp mustard powder
-
1 tsp cumin or caraway seeds
lightly crushed
-
150g unsalted butter
chilled and diced
-
75g mature Cheddar cheese
finely grated
-
75g parmesan
finely grated
-
1 tbsp milk
-
(black onion) sesame seeds or kalonji
-
(optional) seeds
Nutrition: per serving
- kcal100
- fat7.3g
- carbs6.1g
- fibre0.2g
- protein2.8g
- salt0.33g
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Method
-
step 1
Tip the flour, salt, cayenne, mustard powder, cumin or caraway seeds and some black pepper into the bowl of a food processor.
Add the diced butter and use the pulse button to rub it into the dry ingredients. Add the grated cheeses and pulse again until the dough just comes together - you may need to add a drop of cold water. -
step 2
Tip the dough out onto a lightly floured work surface and roll into a log roughly 5cm in diameter, wrap in clingfilm and chill in the fridge for a couple of hours until firm.
-
step 3
Heat the oven to 180c/fan 160c/gas 4 and line a baking sheet with non-stick baking parchment.
Take the log out of the fridge, remove the clingfilm and brush with milk before coating in the sesame and kalonji seeds (if using).
Slice the log into discs, roughly 5mm thick, and arrange on the baking sheets, spacing the biscuits well apart. -
step 4
Bake for 12-15 minutes, or until crisp and golden. Once completely cold, the sablés can be packaged. Stored in an airtight box, they will keep for 4-5 days.
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