5 Ingredients or Fewer
Cheese Sables with Rosemary Salt
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59 Reviews
KekseBackenHeute
January 6, 2024
So much flavour, crispy, buttery, and very hard to stop at only two or three ... This will certainly become a regular feature of my kitchen. Thanks so much for the recipe
foodiesophia
May 1, 2022
This recipe was in the January 2015 Food & Wine magazine in "US cups-type" measurements: 1/2 cup plus 2 Tbsp. self rising flour, 7 Tbsp. unsalted butter, 1/2 cup grated Parmigiano-Reggiano cheese, 1/3 cup shredded sharp cheddar cheese. The rest is as written in the recipe on this website.
Julie D.
November 23, 2018
These got rave reviews at Thanksgiving and disappeared quickly, but the first batch was a melty mess that went into the trash bin. What I learned: the higher the butterfat amounts, the greater the melting. Using all Parmesan and reducing the amount of butter to 70g as recommended by others did the trick. Also, don’t let them get beyond light golden in color as they crumble more if they are more well cooked.
Lydia W.
November 10, 2018
These are a win! I keep the rolled dough in the freezer and slice off just enough for each cocktail hour.
Melinda E.
December 25, 2017
I made these to take to a Christmas Eve fete. I used the metric measurements for all the ingredients.However, I used bread flour (King Arthur brand) instead of self-rising flour since that is not a pantry staple for me and I couldn't see adding another flour to my collection. Although they did not bake up to look the photos here (they looked more like a lace cookie) they were delicious and people loved them.
Liz C.
December 23, 2017
I already reviewed this recipe but I see a few people had trouble with it. The first time I made these I didn't have a scale so I converted to cups. Well, math is not my strong suit and they turned into a hot buttery cheesy puddle. I almost cried. However, my husband and son wolfed it down and still talk about it and may have liked it better than the real thing :) I have since made them successfully many times and they are hands down my favourite thing I have ever baked. So I would suggest double checking your math if you are converting weight to volume. 100 grams of butter is not the same volume as 100 grams of flour. And ask for a scale for Christmas :)
Rebecca
August 22, 2017
Way too buttery for me even after I cut the butter down as some suggested. They came out very pretty, but were fragile. My husband says "normal" people will like them. I'm taking them to a party so I hope so.
elizabeth T.
February 20, 2017
I makes these cheese biscuits and they melted in the oven, ran all over each other. I don't know what I did wrong. Tried another time cooking them at a lower heat than 350.Same results, still melted, never hardened. Any advice?
trvlnsandy
February 20, 2017
what cheese did you use? Did you chill your dough? maybe slice and freeze and then baking would help.
Anna M.
February 23, 2017
Sorry to hear that, did you use a very soft melty cheese? I hope you will try again!
MikNik
April 4, 2017
This also happened to me the first time I made these. Now I cut the butter down to around 70g or so, and they come out fine.
elizabeth T.
April 13, 2017
Thank you for the tip, i will try again. I think it was too much butter.
Anna M.
April 14, 2017
They have a good amount of butter to give them that crumbly friable texture and rich flavour - chilling helps keep them from melting. I haven't had this issue but I hope you will try them again, they are usually completely reliable (and delicious!)
Joan S.
December 11, 2017
total disaster. Melted all over the tray. Used parmesan and followed directions explicitly. Really annoyed.
Liz C.
December 1, 2016
These were absolutely fantastic and I am not an experienced baker. Everyone raved about them, even people who don't know my history of disastrous attempts at cooking. This is now my go to food gift after years of failures. Thank you for sharing!
Laura
November 14, 2016
Do you think the type of flour matters? I have access to both soft winter wheat flour and hard winter wheat. I wonder if the harder flour would make them easier to work with?
Claudia
July 29, 2016
How long will these keep after baking them? I want to bake them at home and take them on a trip.
trvlnsandy
July 29, 2016
they might be too tender to travel. I believe I've had them for several days, though.
QueenSashy
July 29, 2016
I second that... We had them for three days (although they are yummiest when they are fresh and they disappear quickly), but these are tender little souls. They might travel better if you shape square logs, rather than round and pack tightly, with a lots of cushioning in between.
Nadia B.
February 10, 2016
If regular flour is all that is available how much baking powder would you add to account for self rising? I've read 1 cup of flour (all purpose) with 1 1/4 tsp baking powder and 1/4 tsp salt. Just wondering if anyone has tried this and if to forego the salt given the saltiness in the cheese?
Anna M.
February 11, 2016
Plain flour will be fine, the sables will just have a different texture. I have never found adding the rosemary salt makes them overwhelming salty, I guess it depends on your cheese. They are just as good without!
QueenSashy
December 27, 2015
These are among my favorite savory cookies. They are in our regular savory cookie rotation for parties and holidays. This time, I cut them really really thin, and baked them a little bit longer then recommended, until they were deeply golden and very crispy. One big YUM!
Harlan M.
December 13, 2015
How thick a roll?
trvlnsandy
December 13, 2015
As I recall, I made them about 1.5 inches -- depends how big you want them, I guess. 2" would still be ok. 1 inch - a bite.
Ghazzzit
November 27, 2014
Made these as a gift using all parmesian and about 3/4 white whole wheat flour. They came out very delicate even after fully cooling so some slight adjustments need to be made for the drying factor if trying with whole wheat. I'd opt against adding any salt next time depending on the cheese used - parm was plenty salty.
@Ceege - there are many converters online but I'd highly recommend spending hte $8-$15 on a small digital kitchen scale. As a perhaps younger gen USA baker, every time I come across a recipe in cups I wish it were by weight instead. :)
@Ceege - there are many converters online but I'd highly recommend spending hte $8-$15 on a small digital kitchen scale. As a perhaps younger gen USA baker, every time I come across a recipe in cups I wish it were by weight instead. :)
Ceege
November 10, 2014
This sounds like a perfect recipe to go with my "Ladies 2014 Christmas Luncheon" that I will hold mid Dec. Please let me know the first three ingredients in cups instead of grams. Us "old folks" in the USA do not know the conversions. Thanks for you help.
Cindy D.
May 8, 2014
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
April 18, 2014
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?
jan
May 11, 2014
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.
trvlnsandy
March 14, 2014
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.
heather
January 1, 2014
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!
Tashipluto
December 24, 2013
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!)
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!)
Marie D.
December 23, 2013
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.
RLuxford
December 22, 2016
I had this same problem with the too-thin slices. The instructions don't give a specific, but my sweet sable recipes all say around 1/4". Lucky for me, I only baked half of the dough, so I can give it another whirl.
They smell divine, though!
They smell divine, though!
Demington
December 23, 2013
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.
trvlnsandy
December 20, 2013
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.
courtney123
December 20, 2013
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!
Emily H.
December 22, 2013
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.
trvlnsandy
December 20, 2013
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.
Katheryn's K.
December 19, 2013
I worried about crumbling when frozen but thanks for the tip Sandra, I will try that next time!
Anna M.
December 20, 2013
Mine haven't crumbled when defrosted, ensure they are at room temperature but great tip from Sandra that she didn't even defrost!
Katheryn's K.
December 19, 2013
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 M.
December 20, 2013
Hi there, I have added the rosemary before and after baking too, pretty much the same result!
trvlnsandy
December 7, 2013
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.)
trvlnsandy
December 7, 2013
p.s. - so many signed in to review this recipe - so I'm not, but couldn't help leaving a comment.
Anna M.
December 8, 2013
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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