Savoury Sable Recipes

PIERRE HERMé'S ISPAHAN SABLéS

Steps:

• To make the sugar: Put the sugar, extract and a few drops of coloring in a small zipper-lock plastic bag, seal the bag and shake until the color is even. Add more color if you'd like.
• To make the sablés: Put the raspberries between sheets of wax paper, and crush them with a rolling pin or the bottom of a skillet. Don't expect perfection - it's fine to have mostly powder and a few small nuggets. Whisk the raspberries into the flour.
• Working with a mixer, beat the butter at medium speed until it's soft and creamy, but not airy, about 2 minutes. Add the sugar, extract and fleur de sel, and beat 3 minutes more. Turn the mixer off, scrape down the bowl, add the flour mixture all at once and pulse the mixer on and off to begin incorporating the dry ingredients. Mix on low speed until the dough forms soft curds and then starts to clean the sides of the bowl. Give it a few last turns with a spatula, then scrape it out onto the counter. Divide the dough into 4 pieces, and roll each into an 8-inch-long log.
• Spread the sugar out on a piece of wax paper, and roll the logs in the sugar until they're completely coated. Wrap each log in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.
• When you're ready to bake, position the racks to divide the oven into thirds, and preheat it to 325. Line 2 baking sheets with parchment paper.
• Unwrap the logs, trim the ends if they're ragged and cut the logs into ½-inch-thick rounds. Place them on the baking sheets, leaving about 2 inches between each round.
• Bake the cookies for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are firm around the edges and golden brown on the bottom; the tops will remain pale. Rest the sablés for 2 minutes, then transfer to cooling racks. Serve - or pack into a container - when the cookies come to room temperature.

SAVORY SAGE-PARMESAN SABLES

Steps:

• Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, sage, salt and pepper and mix well. Add the flour and combine until large crumbs form. About 1 minute.
• On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic or foil and rest in the fridge for at least 30 minutes.
• Preheat the oven on Convection 350°F Line a baking sheet with a silicon pad or parchment paper.
• Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife.
• Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time.
• Cool the shortbread and serve at room temperature. I served mine with olives and a good red wine.
• Enjoy!

FRENCH SABLES

Steps:

• Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
• Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.

SAVOURY CHEESE & WALNUT SABLES FOR COCKTAILS AND PARTIES!

Steps:

• Sift the flours, salt, pepper & chillies into a bowl together & mix.
• Rub in the butter until it resembles breadcrumbs.
• Add the cheese & walnuts - mix well.
• Add the beer or milk - mix into a dough.
• Chill for 30 minutes.
• Roll out on a floured board and cut into small rounds.
• Place on a greased baking (cookie) tray and bake in pre-heated oven 180C/360F for about 15 minutes or until golden brown & crisp.
• Sprinkle with seasoning salt or Cayenne pepper if you wish.
• Cool on a wire rack and store in airtight tins.
• Serve with cheese, cream cheese & savoury fillings & dips, or just by themselves!