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
Test Kitchen Notes
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
grams soft butter
grams self-rising flour
grams strong cheese, grated (I use 50/50 Parmesan and vintage cheddar)
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).
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.