Cheese & Rosemary Sablés

Sablés are similar to shortbread or biscuits and come from the commune (town) of Sablé-sur-Sarthe in the Loire Valley. In French sablé means sandy, which is the texture of these savory cookies. Double the batch and have a log in the freezer for your next cheese and meat board. P.S. They go great with the pickled apricot mostarda.

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Cheese & Rosemary Sablés
makes 10-15 biscuits

shopping list —

• 70 grams butter, softened

• 100 grams self-rising flour

• 100 grams parmesan cheese, grated

• 1 tbsp fresh rosemary, finely chopped

• pinch of salt

• fleur de sel

equipment —

• food processor

• sheet tray with parchment paper

steps —

1. Preheat the oven to 350ºF.

2. In a food processor, cream the butter, then add the parmesan, and the rest of the ingredients except the fleur de sel. Mix until it just comes together. Don’t overwork the dough.

3. Roll the dough into a log on a lightly floured surface, wrap in plastic wrap, and chill for 20 minutes or until firm. Cut the roll into slices about 1/4” thick. Place them on a parchment-lined baking sheet. Chill again before baking. Alternatively you can roll out the dough and punch out the cookies.

4. Sprinkle the tops with a few flakes of fleur de sel. Bake for 12-15 minutes or until golden brown, rotating the tray halfway through.

5. Allow to cool on the sheet tray for 5 minutes before cool the sablés on a wire rack.