I love a good sable, and normally think of them as sweet or as the base of a cheesecake or tart…so these are a savoury take on a sable. Crumbly, buttery, little bites of yum, they are perfect for the Amazing Grazing platter. Get out the dried fruit, a few nuts, some good cheese and these…or box them up and use them as gifts. Maybe save the egg whites and go ahead and make that Brew Choc Pavlova stack you are dreaming about, to use them all up!
For your info, a 'sable biscuit' is a type of traditional French cookie known for its crumbly texture and rich, buttery flavor. The term 'sable' (pronounced sah-BLAY) comes from the French word for 'sand,' which refers to the sandy texture of the cookies.
We do have quite a few cheesy type 'biscuits' or crackers on this site, make sure you check them all out! Here are a few to be getting on with.
Macadamia Parmesan Shortbread Wafers
Thermomix Lemon Parmesan Wafers
Hazelnut and Blue Cheese Shortbread
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Need
- 50 Grams mature cheddar cheese cubed
- 30 Grams parmesan cheese cubed, plus extra
- 100 Grams unsalted butter cubed BUY
- 120 Grams bakers or strong flour plus extra
- 2 egg yolks
- 50 Grams fine polenta
- 2 Pinches pink salt flakes BUY
- 1/2 Teaspoon fresh nutmeg
- Sesame seeds to garnish
Do
- 1
Preheat oven to 180ºC and line a baking tray with paper.
- 2
Place cheeses into Thermomix bowl and mill 10 sec/speed 1o.
- 3
Add remaining ingredients except seeds and blend 10 sec/speed 6.
- 4
Tip out onto floured Silpat mat and push together with hands.
- 5
Roll into small balls and place onto prepared tray. Dip into seeds and extra grated Parmesan. Flatten with a piece of baking paper between the biscuit and a flat bottomed glass to form rounds.
- 6
Bake 18 minutes until golden and fragrant. They are very crumbly, but that is the nature of a sable biscuit. Sable
