Goat's Cheese Sablés
These savoury biscuits make an excellent canapé with a glass of wine before your main course. They work well with most cheeses, but goat’s cheese gives the strongest flavour.
Instructions
-
1
Preheat the oven to 190°C/375°F/ Gas 5 and line a large baking sheet with parchment paper.
-
2
Place the flour and butter in a large bowl and mix together with your fingertips or a wooden spoon until the mixture forms a very soft dough.
-
3
Crumble over the goat’s cheese and add the egg and salt. Mix again to combine and shape the dough into a ball. Wrap the dough in cling film and chill in the freezer for 30-60 minutes, or until firm.
-
4
Roll the dough out between two sheets of cling film to the thickness of a pound coin. Use a 4-6cm plain-edged cutter to stamp out 20-24 rounds, re-rolling the pastry as necessary.
-
5
Place the rounds onto the prepared baking sheet and bake in the oven for 10-12 minutes, or until golden. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold.
Ingredients
- 100g plain flour
- 100g butter, softened
- 125g goat's cheese
- 1 large egg yolk, beaten
- ½ tsp salt
Makes 24 biscuits
Total time required 22 mins
- Preparation time: 10 mins
- Cooking time: 12 mins