Cheese and rosemary sablés
- December 2012
- Makes about 65 sablés
- Takes 20 min to make, 11-12 min to cook, plus chilling
- Vegetarian recipes
- 3.6g (1.8g saturated)
- 2.2g (0.1g sugars)
You can make the sablés using any hard or semi-hard, well-flavoured cheese, such as pecorino, comté, beaufort or stilton, and also experiment with different coatings and flavourings.
Smoked paprika goes well with manchego, thyme with hard goat’s cheese, fennel seeds with parmesan, and nigella seeds (also known as kalonji or onion seeds) with cheddar
After step 2, wrap well, then store in the freezer for up to 3 months. Defrost overnight, then continue with the recipe. You could make extra dough for yourself and, over the festive season, keep the logs (see step 2) in the fridge for up to 3 days. When friends pop round, heat the oven, then just finish off and bake the sablés, following the recipe from step 3
The sablés are best eaten within 2 or 3 days after making, so if giving them as a gift, tell the person receiving them to warm the biscuits through in a low oven for 5 minutes to crisp them up.
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