Parmesan and Cheddar Sables
with cayenne pepper and rosemary
Cheesy and buttery, these sables make for a very delicious and easy canapé. You can make the dough in advance, wrap it in cling film and store it in the fridge beforehand, then simply slice it up and bake it when your guests arrive, which makes your kitchen smell incredible.
Cutting the sables slightly thicker will give you a neater, softer biscuit, whereas slicing them thinly will give you a crispier, more delicate and spread out biscuit. I personally prefer them somewhere between the two.
Our soft cake and pastry flour creates a lovely short dough perfect for these. Smoked paprika also adds a nice note in place of cayenne pepper for an alternative.
Makes 25 sables
