Source: Hors D'oeuvres By Eric Treuille & Victoria Blashford-Snell
Makes 40
Preparation time: 1 hour
Tips: Very fragile and buttery
Savory Sables
Ingredients
Preparation
1 3/4 cups all-purpose flour
1 1/2 cups cold butter, diced
1/2 pound Gruyère cheese, finely grated
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1 egg yolk beaten with 1 tablespoon of water
For Variations: (select one to add above)
4 ounces Roquefort cheese (omit 4 oz. Gruyère) ROQUEFORT
2 teaspoons paprika (add to original) SPICY
2 teaspoons caraway seeds (omit dry mustard) SEEDED
2 teaspoons finely chopped rosemary (omit dry mustard) HERBED
1. Place flour, butter, cheese, cayenne, and dry mustard in a food processor or mixer bowl. Mix until the mixture forms a pastry. Add a little cold water (1 tsp. at a time) if necessary to form a ball.
2. Roll out pastry on a floured surface to a 1/4 inch thickness.
3. Cut out into decorative shapes with pastry cutters.
4. Place 3/4 inch apart on 2 baking parchment lined baking sheets.
5. Refrigerate cut pastry shapes until firm, 30 minutes.
Preheat oven to 350 F degrees.
6. Bake until golden brown, 10 minutes. Cool in a wire rack
Serve warm or at room temperature.
NOTES :
1) Make sables up to 2 weeks in advance. Store in an airtight container at room temperature or freeze up to 1 month in advance. To serve, defrost and crisp for 3 minutes in preheated 400 F degree oven.
2) For variations add ( and omit if applicable) one of the listed variation ingredients to the basic recipe and proceed.
3) Sables are very buttery and fragile, for a less rich cracker you may decrease butter by up to 1/2 cup.
