Cheese Sables Recipes
FRENCH SABLES
Provided by Food Network
Categories dessert
Time 1h40m
Yield Approximately 4 dozen Sables
Number Of Ingredients 8
Steps:
- Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
- Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.
CHEESE SABLES
These crumbly, savory cookies, courtesy of Anton Edelmann, maitre chef des cuisines at the Savoy in London, are served there for afternoon tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together flour and cheese. Work in butter with fingertips until evenly mixed. Work in egg yolk to form a firm dough. Wrap dough in plastic wrap, and leave to rest in a cool place for about 30 minutes.
- Preheat oven to 400 degrees. On a lightly floured surface, roll dough to 1/4 inch thick. Cut out 2 1/2-inch rounds, and place on baking pan. Gather dough scraps, and roll once again. Bake until golden, about 15 minutes.
SAINT AGUR BLUE CHEESE SABLÉS
Steps:
- With an electric mixer on medium-low speed, beat together butter and cheese until they are completely blended, about 1 minute. Add sugar and salt to the butter and cheese, beating just until they are well mixed and creamy, about one minute longer. Do not overbeat. Add egg yolks, one at a time, beating each just until completely mixed in. Stop beating once you have a cohesive batter. Stir in flour with a rubber spatula, stirring just until there is no dry flour left. The dough should be sandy but form a ball when pressed. Roll into a 2-inch thick log, wrap in plastic wrap, and refrigerator for 4 hours. Preheat oven to 350F. Line a baking sheet with parchment paper. Slice the log into 1/2-inch thick cookies and place them 1-inch apart on the baking sheet. Bake until the edges are light brown, about 18 minutes
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- Sieve the flour into a bowl. Then turn the butter into the flour with your hands to create a type of crumble.
- Then add the grated cheese to the mix and keep mixing until you have a homogenous mix. You can also do this in the food processor if you prefer.
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- Tip the flour, salt, cayenne, mustard powder, cumin or caraway seeds and some black pepper into the bowl of a food processor.
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- Put the flour, salt, cayenne pepper, mustard powder and butter into a food processor and mix together until it resembles fine breadcrumbs. Add the grated cheeses and 1 tsp cold water, then blend briefly using the pulse button until the mixture comes together into a ball.
- Tip the ball of dough onto a lightly floured surface, divide in half and, with lightly floured hands, shape it into two 3cm thick logs. Wrap them first in squares of baking paper, then cling film and chill in the fridge for 3-4 hours until very firm.
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- In a large bowl combine all of the ingredients except for the cheese and rosemary. Using your fingers, a dough cutter or a fork, work the butter into the flours until a crumbly dough forms. Add the cheese and rosemary and continue to work the dough with your hands until a ball of dough forms adding ½ a teaspoon of water if necessary to help dough come together.
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- In a food processor, combine all of the ingredients except the rosemary and salt. Pulse until a crumbly dough forms. On a lightly floured surface, form the dough into a log 1 1/2 inches in diameter. Wrap in plastic and chill until firm, about 1 hour.
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