Cheese Sables with Rosemary Salt

By • December 2, 2013 • 30 Comments

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Author Notes: Can there be anything more fantastically savoury and moreish to have with a cocktail than a little cheese biscuit? That tang and crunch just go perfectly. These are crisp and with a good bite from strong cheese and a kick from the cayenne. Make a load of these to stash away in your freezer, ready to whip out when entertaining over Christmas. As you can see from my photograph, I served these with a Negroni but naturally the choice of drink is up to you. Or serve them anytime you would like a snack -- my children love them!Anna May

Food52 Review: These little crackers are the perfect party bite. They're easy to make -- just throw everything in the whizzer, then roll, slice, and bake. The result is a crispy, buttery bite with just the right bit of herbal pop from the rosemary. I went straight Parmesan for the tailgate, but will be trying a mix of blue cheese and Parmesan for an upcoming lunch.aargersi

Makes 30

  • 100 grams soft butter
  • 100 grams self-rising flour
  • 100 grams strong cheese, grated (I use 50/50 Parmesan and vintage cheddar)
  • 1 pinch cayenne pepper
  • 1 tablespoon fresh rosemary needles, finely chopped (optional)
  • Salt (optional)
  1. Preheat the oven to 350° F (180° C). Whizz all the ingredients together in a food processor, or rub them together with your fingers. Form into a roll, wrap in cling wrap, and put in the fridge for 20 minutes to firm up (this makes cutting it easier).
  2. Cut into thin slices and place them on a parchment-lined baking sheet. Cook for 12 to 15 minutes, until golden on top. If you want to add rosemary salt, pound the needles in a mortar with a pinch of salt and add a small sprinkle onto the sables when they come out of the oven. Cool on a wire rack to let them crisp up.
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6 months ago Cindy Davis

I have been searching for this recipe. My sister-in-law had a catering business and one day she made these, she put a half of pecan on top. I loved them but she refused to give me her "secret recipe" thanks for sharing this one. I love sharing my recipes.

Robin

6 months ago robin

hello all, I am wanting to make these for my gluten free family, and would love to know how to convert the ingredients. I use Bob's gluten free baking mix??? How much baking powder? Can anyone help, need these for Easter?

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6 months ago jan

I have had good results by substituting Pamela's Baking Mix in equal part to the flour called for in the recipe. I do not add salt, baking soda or baking powder as these are already in the mix.

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7 months ago trvlnsandy

I had indicated in a comment I'd frozen these and then sliced and baked. When I made that comment, they must have been newly frozen, as when I tried to do this with some yesterday, the slice shattered. No problem - defrosted carefully in the microwave. I believe it was 30% for 1 minute, then another.

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8 months ago Sarah

Just made these and they are sublime, will keep this recipe forever!

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10 months ago heather

So fab with champagne! Made a gluten free version with Cup4Cup flour, sifted in bking powder & salt to allow for rise. Will make again & again with other herbs to adjust for seasons. Non gf folks had no idea they were wheatless... sign of a keeper!

Moi_1

10 months ago QueenSashy

QueenSashy is a trusted home cook.

I just made them. I loved them! Will keep them forever...

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10 months ago Tashipluto

These are scrumptious! (one of my favorite words, which I don't get a chance to use often enough!) So good, I'm going to have to make a second batch for the party tomorrow!
As I made these, I realized that obviously, since it's equal amounts of all ingredients, if you don't have a scale just use whatever measurements you have. (This came to me after carefully weighing all the ingredients!)

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10 months ago Marie D'Amico

I just made them. Yes, they are delicious. However, when I cut the log into the thickness recommended--30 slices from one recipe--they were so thin they melted in the oven and were flat and too crumbly to pick up. So I would suggest cutting the log into 10 or 15 slice instead of 30 to get them to look and behave like those in the photo.

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10 months ago Tashipluto

Maybe you made the log too thin?

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10 months ago Demington

How helpful to have weighted accurate measurements. Translating someone's glug and another's handful is tedious if not downright irritating. For an all Parmesan version of this apéro snack, sans needles, look to Nigella Lawson.

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10 months ago trvlnsandy

on one of the King Arthur recipes - 2 oz is 1/2 cup - so....

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10 months ago trvlnsandy

scales are more accurate - even for flour, so you should get one, but you might try www.onlineconversion.com (or might be with an s on the end of conversion) - or go to King Arthur flour's website and convert back and forth from weight to volume -- their recipes go both ways. As I recall, the recipe is equal weights of the 3 ingredients.

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10 months ago courtney123

I feel a little silly asking, but can anyone help convert this so that us non-scale-using bakers can give this a shot? They look delicious but google is telling me that 100g = 5T, which makes some sense for the butter, but not for the flour... Thank you!

Ehanhan4

10 months ago nomnivorous

I do agree that weight baking is best but my conversion math is as such: 7 tbsp butter, 14 tbsp grated cheese (a hard cheese like cheddar/gruyere) and 14 tbsp flour.

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10 months ago trvlnsandy

I've never had a problem with cookies - and I freeze a variety in logs. Haven't done the sables as yet (log in freezer) but would expect a similar result. Use a sharp knife.

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10 months ago Katheryn's Kitchen

I worried about crumbling when frozen but thanks for the tip Sandra, I will try that next time!

Anna_may_two

10 months ago Anna May

Mine haven't crumbled when defrosted, ensure they are at room temperature but great tip from Sandra that she didn't even defrost!

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10 months ago Katheryn's Kitchen

Thanks for your replies Sandra and Anna May! Merry Christmas!

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7 months ago trvlnsandy

see my newest comment

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10 months ago trvlnsandy

I don't even bother thawing.

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10 months ago Katheryn's Kitchen

I've made a few recipes of these for Christmas hors d'oeuvres, they are soo easy and soo delicious, the only thing I did differently was add the rosemary to the raw dough instead of sprinkling on top- turned out great. The roll freezes great too raw, just thaw in the refrigerator, slice and bake- heavenly!

Anna_may_two

10 months ago Anna May

Hi there, I have added the rosemary before and after baking too, pretty much the same result!

Me

10 months ago TheWimpyVegetarian

These look fantastic. Making them for sure!!

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11 months ago trvlnsandy

180=350 according to onlineconversion.com,and 100 gram is approximately 3.5 oz. I just made these using leftover blue cheese and Gruyere. Signed up to review because I had everything needed in the house, including fresh rosemary, a scale that weighs in both oz. and grams and was going out to dinner and was taking an appetizer. They just came out of the oven and cooled. My first was melt in your mouth cheesy goodness and I'm enjoying the aftertaste of rosemary. Glad I made a double recipe, as I will have a roll to pull out of the freezer one day for an emergency. Taking these and some olives tonight -- and am sure my friends will love them. And how easy can they be -- 'whizz' 100 grams of 3 ingredients (or, in my case - 200 gr.)

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11 months ago trvlnsandy

p.s. - so many signed in to review this recipe - so I'm not, but couldn't help leaving a comment.

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11 months ago trvlnsandy

I believe they were a hit at the dinner I went to.

Anna_may_two

11 months ago Anna May

Hi Sandra, thanks so much for your comments, pleased you enjoyed them - blue cheese and gruyere sounds amazing! I made another batch this morning to take as a present at lunch today!

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11 months ago aargersi

Abbie is a trusted source on General Cooking.

180 Celsius? So 350 F ??

Anna_may_two

11 months ago Anna May

Yes 350 F should be right, keep an eye on them though!