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!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 50 Grams mature cheddar
- 30 Grams parmesan plus extra
- 100 Grams unsalted butter cubed BUY
- 120 Grams SR flour plus extra
- 2 egg yolks, hard boiled
- 50 Grams fine polenta
- Pinches pink salt flakes BUY
- 1/2 Teaspoon freshly grated nutmeg
- Sesame seeds to garnish
Preheat oven to 180ºC and line a baking tray with paper.
Place cheeses into Thermomix bowl and mill 10 sec/speed 1o.
Add remaining ingredients except seeds and blend 6 sec/speed 6.
Tip out onto floured Silpat mat and push together with hands.
Roll into small balls and place onto prepared tray. Sprinkle with seeds and extra grated Parmesn. Flatten with a piece of baking paper between the biscuit and the MC to form rounds.
Bake 8-10 minutes until golden and fragrant.