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Sablés au parmesan
Parmesan shortbread
Sablés au parmesan: crumbly French cheese shortbread biscuits for apéro
Sablés au parmesan are the crumbly savoury shortbreads French hosts bake for the apéro, served with a glass of something cold before dinner, and they keep well in a tin. Parmesan is always made with animal rennet, so for a vegetarian version use a vegetarian Italian-style hard cheese. The common mistake is overworking the dough, which makes them hard rather than melting. Chef's tip: roll the dough into a log and chill it, then slice and bake straight from the fridge.
- Total time
- 27 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 4 oz plain flour
- 3 ½ oz cold unsalted butterdiced
- 1 egg yolk
- 1 tbsp sesame or poppy seeds (optional)
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Method
0/4 doneStep 1: Rub the 3 ½ oz cold unsalted butter into the 4 oz plain flour until like breadcrumbs, then mix in the 3 ½ oz finely grated Parmesan or vegetarian Italian-style hard cheese, 1 pinch black pepper or a pinch of piment d'Espelette and 1 egg yolk and press together into a dough; do not knead.
5 minStep 2: Roll into a 4 cm log, roll in the 1 tbsp sesame or poppy seeds if using, wrap and chill for 1 hour.
Step 3: Heat the oven to 350°F (325°F fan). Slice the log into 5 mm rounds and put on lined trays.
5 minStep 4: Bake for 10–12 minutes until golden at the edges. Cool on the tray; they crisp as they cool.
12 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 5 g
- Carbs
- 12 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sablés au parmesan take?
- About 27 minutes in total: 15 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of cold unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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