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Adapted from
La Bonne Cuisine de
Madame E.
Saint-Ange: The
Original Companion
for French Home
Cooking
La Bonne Cuisine de
Madame E.
Saint-Ange: The
Original Companion
for French Home
Cooking
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
Mmm! So good!
Cheddar Sables
INGREDIENTS:
1 cup flour plus more for dusting
2/3 cup butter,cut in pieces
1 cup grated Cheddar cheese
dash of cayenne
1/2 teaspoon salt (or to taste)
1 egg yolk plus 1 egg (to glaze)
Place butter in food processor.
Add flour.
Add cayenne.
Add salt.
Pulse until finely crumbled.
Add Cheddar and egg yolk.
Pulse few more times to combine.
Spread piece of plastic wrap on
working surface. Transfer dough
on plastic wrap and for a ball.
Wrap and refrigerate 30 minutes.
Preheat oven to 375 degrees F.
Lightly flour working surface.
Roll out to 1/4 thick.
With cookie or biscuit cutter, cut
out sables as close to each
other as possible. Re-roll scraps
once and cut out more sables.
Grease baking sheet with
cooking oil. Place sables 1 inch
apart on baking sheet.
Beat egg in small bowl.
Brush sables with egg.
Bake in preheated oven at 375
degrees F for 10-12 minutes, or
until golden. Cool on cookie
rack. Store in airtight container
and in cool place for up to 1
week.
1 cup flour plus more for dusting
2/3 cup butter,cut in pieces
1 cup grated Cheddar cheese
dash of cayenne
1/2 teaspoon salt (or to taste)
1 egg yolk plus 1 egg (to glaze)
Place butter in food processor.
Add flour.
Add cayenne.
Add salt.
Pulse until finely crumbled.
Add Cheddar and egg yolk.
Pulse few more times to combine.
Spread piece of plastic wrap on
working surface. Transfer dough
on plastic wrap and for a ball.
Wrap and refrigerate 30 minutes.
Preheat oven to 375 degrees F.
Lightly flour working surface.
Roll out to 1/4 thick.
With cookie or biscuit cutter, cut
out sables as close to each
other as possible. Re-roll scraps
once and cut out more sables.
Grease baking sheet with
cooking oil. Place sables 1 inch
apart on baking sheet.
Beat egg in small bowl.
Brush sables with egg.
Bake in preheated oven at 375
degrees F for 10-12 minutes, or
until golden. Cool on cookie
rack. Store in airtight container
and in cool place for up to 1
week.
