SAVOURY CHEESE & WALNUT SABLES FOR COCKTAILS AND PARTIES!
These delicious crisp and light little savoury biscuits/crackers are a firm favourite in our family, especially when served with the cheese board! They are also great served with soups, dips, & salads. I have used pecans instead of walnuts in the past with the same tasty results. You can omit the chilli or cayenne pepper if you are not keen on the spicy "kick" it gives! They are very nice at Christmas time if you cut them into star shapes & serve them as aperitif snacks, or with cocktails.
Provided by French Tart
Categories Cheese
Time 30m
Yield 12-16 Biscuits, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flours, salt, pepper & chillies into a bowl together & mix.
- Rub in the butter until it resembles breadcrumbs.
- Add the cheese & walnuts - mix well.
- Add the beer or milk - mix into a dough.
- Chill for 30 minutes.
- Roll out on a floured board and cut into small rounds.
- Place on a greased baking (cookie) tray and bake in pre-heated oven 180C/360F for about 15 minutes or until golden brown & crisp.
- Sprinkle with seasoning salt or Cayenne pepper if you wish.
- Cool on a wire rack and store in airtight tins.
- Serve with cheese, cream cheese & savoury fillings & dips, or just by themselves!
SAVORY SAGE-PARMESAN SABLES
Sables are French butter cookies from the northern part of France. They are usually citrus flavored and also go very well with a marmalade coating. Here the sables are turned into a savory treat through the addition of Parmesan cheese and fresh sage. This savory Sage-Parmesan shortbread has a very delicate crumb and makes for a wonderful appetizer to serve to your guests during the Holiday season or cocktail hour. They go very well together with some good red wine and olives. From My German Kitchen in the Rockies; inspired by Ina Garten. Note: These would be good made with fresh thyme, in place of the sage. Prep includes a 30 minute chill time.
Provided by BecR2400
Categories Dessert
Time 1h3m
Yield 24 sables cookies
Number Of Ingredients 6
Steps:
- Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, sage, salt and pepper and mix well. Add the flour and combine until large crumbs form. About 1 minute.
- On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic or foil and rest in the fridge for at least 30 minutes.
- Preheat the oven on Convection 350°F Line a baking sheet with a silicon pad or parchment paper.
- Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife.
- Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time.
- Cool the shortbread and serve at room temperature. I served mine with olives and a good red wine.
- Enjoy!
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.
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