Cheese Biscuits (Sablés au fromage)
Mini cheesy biscuits made with French cheese, so light and crispy to serve with pre-dinner drinks or apéritif. Although best made with Emmental or Comté, they're just as excellent with cheddar, aged Mimolette or Parmesan. Add your favourite fresh herbs and or seeds to vary the taste.
Ingredients
- 150 g (5½oz/1¼ cups) plain flour all purpose (T55)
- 100 g (3½oz/½ cup) unsalted butter softened
- 2 g (good pinch) fleur de sel salt (Maldon or Celtic sea salt)
- 110 g (4oz/1 cup) grated Emmental cheese Comté, Cheddar, aged Mimoulette or Parmesan
- 2 egg yolks
- 1 teaspoon fresh thyme
- 2 teaspoon sesame seeds or flax/poppy seeds
Instructions
- Mix together all the ingredients in a large bowl - either using an electric mixer or by hand until the dough comes together in a ball.
- Split the dough into 3 and, on an ovenproof silicone mat, roll each out evenly into a cylinder shape with both your hands (or mould with fingers to a rectangle) to about 3-4 cm (at least an inch) diameter. Roll each into cling film to make them smooth. Although optional, chill in the fridge for at least 30 minutes for easier cutting.
- Preheat the oven to 190°C/170°C fan/375°F/Gas 5. Slice each cylinder into thin rounds (about 1cm/½ inch thick), arrange on the silicone mat (or parchment) on a baking tray. Bake for about 15 minutes - or more if you like them more crispy.
- Cool for 5-10 minutes and serve.
Notes
Variations: Use your favourite herbs and seeds - delicious with cumin seeds and a few turns of the peppermill.
Nutritional Information per serving: Total fat 29%; Carbohydrate: 9%; 10g protein.