Cheese Sables with Rosemary Salt

Diets

Vegetarian

Ingredients

Produce
- 1 tbsp Rosemary needles, fresh

Baking & Spices
- 1 pinch Cayenne pepper
- 1 Salt
- 100 g Self rising flour

Dairy
- 100 g Butter, soft
- 100 g Cheese, strong

Found on food52.com

Description

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!

Ingredients

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)

Directions

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.