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Cheese Sablés
Preparation info
- Makes
50–60
- Difficulty
Medium
Appears in
By Stephen Bull
Published 2001
The high fat content of these little biscuits gives them their sandy (sablé) texture. I’ve been serving these with drinks at Blandford Street for years. They need to be highly seasoned. It’s worth making a big batch as they disappear quickly. They also freeze well.
Ingredients
200 g 1 tsp ¼ tsp
Method
Put the flour, salt and cayenne pepper in the food-processor bowl, mix quickly, and add the cheese and butter. Run the motor until the mixture forms a smooth ball, taking care not to overwork the mixture (it would get too soft). Wrap in clingfilm and keep in the freezer until needed.