Cheese sablés

Cheese sables

Move over Cheez-its! Cheese sablés have entered my baking lexicon.

Well over a year ago, I copied a recipe for Cheese and Sun-Dried Tomato Sables from a cookbook I got from the library. Sadly, I don’t know what the cookbook was, or I’d recommend it to you.

I finally got around to making them yesterday. In addition to learning that ‘sables’ are actually ‘sablés’, which is French for sandy (the texture of the mixture before the cheese is added), I discovered that these little savoury biscuits are amazing.

There are so many flavours—all of them distinct and strong—in these glorious things, I can hardly describe them. They’re more work to make than your average cracker, but they are so far beyond the average cracker in flavour, it’s hardly surprising. I made them without the tomatoes, because I had none in the house. Even without tomatoes they were heavenly. Here’s the recipe, sans tomatoes, and with a few modifications based on my experience.

100 g plain flour
75 g wholemeal flour
1/2 tsp salt
good pinch cayenne pepper
good pinch mustard powder
1 tsp caraway seeds
freshly ground black pepper
125 g cold butter, diced
50 g sharp cheddar, finely grated
75 g Parmesan, finely grated
4 tsp sesame seeds
2 tsp nigella (black onion) seeds
1-2 tsp milk

Mix the flours, salt, cayenne, mustard, caraway and a good grind of black pepper in a large bowl. Add the butter and cut with a pastry knife until there are no visible flecks of butter remaining. (The original recipe suggests doing this in a food processor, which would be quicker and easier). Add the grated cheeses and mix until the dough just starts to come together in clumps. Now knead it with your hands until you can bring it together in a smooth ball. This takes some time, as the only ‘liquid’ in the dough is the fat from the butter and cheese. Be patient. It will happen. Shape the dough into a log roughly 5 cm in diameter. Wrap in cling film and refrigerate about 2 hours until firm. 

Preheat the oven to 180ºC (160ºC if using fan bake). Butter two baking sheets.

Mix the sesame seeds and nigella seeds on a tray. Brush the sablé log with the milk and roll in the seeds, pressing them into the dough so they stick. Slice the log into slices 4 mm thick and place 3 cm apart on the baking sheets.

Bake for 12-15 minutes, until golden. Cool on a rack. Fight off the rest of the family who hover around waiting for them to be ready to eat.

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