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Goat's cheese sablés

Sables is French for sand, which describes the crumbly nature of these biscuits

Ingredients

  • 100g plain flour
  • 100g butter, softened
  • 125g goat’s cheese
  • 1 large egg yolk, beaten
  • 1/2 tsp salt

Method

  1. Preheat the oven to 190°C/375°F/ Gas 5 and line a large baking sheet with parchment paper. Place the flour and butter in a large bowl and mix together with your fingertips or a wooden spoon until the mixture forms a very soft dough.
  2. Crumble over the goat’s cheese and add the egg and salt. Mix again to combine and shape the dough into a ball. Wrap the dough in cling film and chill in the freezer for 30-60 minutes, or until firm.
  3. Roll the dough out between two sheets of cling film to the thickness of a pound coin. Use a 4-6cm plain-edged cutter to
    stamp out 20-24 rounds, re-rolling the pastry as necessary.
  4. Place the rounds onto the prepared baking sheet and bake in the oven for 10-12 minutes, or until golden. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold.

Goes well with...

Les Jamelles Sauvignon Blanc

Les Jamelles Sauvignon Blanc

"Well balanced, aromatic & rich with lemon, fig & green tomato tones"

Perfect with..."Delicious on its own or with grilled salmon or white fish"

Grape:
Sauvignon
Country:
France
Price:
£5 - £7
Region:
VDP
Decanter World Wine Awards Commended
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24 Serves 24 people
10 Preparation time of 10 mins
12 Cooktime for 12 mins
64
Calories
3.2%
0.1g
Sugar
1%
5g
Fat
7.1%
3.2g
Saturate
16%
0.2g
Salt
3.3%
of your Guideline Daily Amount (GDA)

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