Parmesan sablés

Parmesan sablés

These savoury biscuits, flavoured with parmesan, spices and poppy seeds, are perfect for serving with a cheeseboard.

Parmesan sablés

  • Serves icon Makes about 16
  • Time icon Hands-on time 10 min, oven time 12 min

These savoury biscuits, flavoured with parmesan, spices and poppy seeds, are perfect for serving with a cheeseboard.

Nutrition: per serving

Calories
156kcals
Fat
11.4g (6.9g saturated)
Protein
5.1g
Carbohydrates
7.9g (0.2g sugars)
Fibre
0.4g
Salt
0.4g

Per biscuit

Ingredients

  • 160g plain flour
  • ½ tsp fine sea salt
  • ½ tsp cayenne pepper
  • a pinch of English mustard powder
  • 150g chilled, cubed unsalted butter
  • 150g grated parmesan
  • 1 beaten free-range egg
  • poppy seeds
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Method

  1. In a food processor, pulse the flour, salt, cayenne pepper and English mustard powder.
  2. Add the butter, then pulse until you have a mixture that looks like breadcrumbs. Add the parmesan and 1 teaspoon of cold water, then pulse to form a dough.
  3. Shape in to a log, then wrap in cling film and chill for at least 30 minutes or up to 48 hours.
  4. Heat the oven to 180°C/ 160°C fan/gas 4. Slice the dough into 5mm rounds and place on a lined baking sheet about 3cm apart (the biscuits will spread a little in the oven.) Brush with the beaten egg, then sprinkle with extra sea salt and poppy seeds. Bake for 12 minutes or until golden.

Nutrition

Per biscuit

Nutrition: per serving
Calories
156kcals
Fat
11.4g (6.9g saturated)
Protein
5.1g
Carbohydrates
7.9g (0.2g sugars)
Fibre
0.4g
Salt
0.4g

delicious. tips

  1. It’s good to make a double batch of this dough, wrap it in cling film and put it in the fridge. It will keep for a couple of days, ready to slice and bake as needed. The dough also freezes well: wrap in a double layer of cling film, then freeze for up to 3 months. Defrost just enough until you can cut through it with a sharp knife, then slice off as many biscuits as you want and return the rest of the dough to the freezer.

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