Parmesan and Cheddar Sables

with cayenne pepper and rosemary

Cheesy and buttery, these make for a very delicious, rich, but also 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.

Makes 25 sables

INGREDIENTS

  • 125g unsalted butter, cut into 1 cm cubes
  • 125g soft cake and pastry flour (or plain flour)
  • 60g Parmesan, finely grated
  • 60g Cheddar, finely grated
  • pinch of salt
  • scant pinch of cayenne pepper
  • scant pinch of ground black pepper
  • 1 sprig of rosemary, leaves stripped and very finely chopped (to make roughly 1 tsp chopped rosemary)

METHOD

Rub the butter and cheese into the flour using your finger tips until you achieve a breadcrumb-like texture. Add the salt, cayenne pepper, black pepper and rosemary and combine into a dough. Roll it into a cylinder and wrap it in cling film to chill in the fridge for 30 minutes to an hour (or you can leave the dough in overnight in preparation for the following day).

When you are ready to bake your sables, preheat your oven to 180°C and line two baking trays with baking parchment. You may need to bake them in batches.

Allow the dough a couple of minutes to warm up before slicing into sables roughly 4-5mm thick. Place on the baking trays allowing each room to spread, and bake for 10-12 minutes until golden. Leave to cool on the tray for a couple of minutes before transferring to a wire rack.

Serve with drinks for an evening canapé, ideally while still a little warm from the oven for best effect.