Smoked cheese and thyme sablés
Best served as a vegetarian canapé with a side of chutneys. These melt-in the-mouth biscuits are so easy to make and are incredibly moreish. The smokiness comes from using smoked cheese and plenty of paprika, which is loaded with nutrients and known to preserve your vision.
Ingredients
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125g
wholemeal flour
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125g
plain flour
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100g
cold butter, cut
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100g
smoked cheddar cheese, grated
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1 tbsp
fresh thyme, leaves only, finely chopped
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2
medium free-range eggs, yolks only
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1/2 tsp
cayenne chilli powder
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1 tsp
smoked paprika, plus extra for dusting
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Olive oil, for glazing
Directions
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Pre-heat the oven to 200C. Mix the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese, spices and thyme, then add the egg yolks and seasoning and mix well.
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Using your hands, bring the mixture together and knead slightly to form a smooth dough.
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Roll out between two sheets of baking parchment and use a 5cm cookie cutter to stamp out the biscuits (this recipe will make around 24 biscuits). Lay out on one or two baking trays lined with baking parchment and brush with olive oil.
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Bake for 10-12 minutes until golden brown and slightly puffed up. Leave to cool on the baking sheet for 5 minutes before transferring to a wire rack and dusting with smoked paprika.
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