Savory Herb and Cheese Sablés
About this Recipe
By: Rachel
Most any food sounds more elegant and appetizing when you say it in French. And crackers are no exception. Crackers sound pedestrian and unexciting. But, sablés (sah-BLAYS) sound refined and sophisticated—just the way these Savory Herb and Cheese Sablés look and taste.
Sablés: Sweet, Savory, Short
Sablé comes from the French word for “sand.” Sablé crackers or cookies have a deliciously short, buttery texture that crumbles—just like sand. Sablés are often sweet (I love chocolate ones!) But this savory version, with the flavors of fresh herbs and Port Salut cheese, will take your cocktail parties—or even just snacktime—to the next level.
Why Don’t We Make Homemade Crackers?
Most of us grew up eating crackers—and likely not terribly exciting ones. These bland, forgettable, store-bought bites are fine as an emergency snack for toddlers (or hypoglycemic adults). And they function acceptably as a vehicle for a sweaty piece of cheddar.
We can all appreciate the difference between a warm, gooey chocolate chip cookie over the dry and tasteless vending machine version; a freshly-baked slice of bread slathered with butter over Wonder Bread. So why has it never occurred to most of us to make homemade crackers?
I was well into my twenties when I came across my first cracker recipe, and it completely changed my perspective. The result was flaky, rich, and flavorful, with far more dimension than any grocery store version.
Sablés That Celebrate the Flavor of the Loire Valley
I created the recipe for these sablés at the request of Violet Wine for a tasting of wines of the Loire Valley. One of the many beautiful products of the Loire is Port Salut cheese. These sablés are perfectly complemented, per Olivia’s excellent recommendation below, by a glass of Muscadet Sèvre et Maine.
Beverage Pairing
By: Olivia
These delicate, buttery bites pair perfectly with a bottle of Muscadet Sèvre et Maine. The wine is made from the grape Melon de Bourgogne. The wine is crisp, fresh, and slightly minerally. If possible, a bottle with ‘sur lie’ on the bottle is ideal. The wines are left on the lees for a period that introduces a richer and creamier mouthfeel that will complement the sablés beautifully.
Savory Herb and Cheese Sablés
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 1 ⅓ cups (160g) all-purpose flour
- 8 tablespoons (112g) unsalted butter softened
- ⅔ cup (65g) cubed Port-Salut cheese
- ½ teaspoon kosher salt
- 1 large egg yolk
- 2 tablespoons heavy cream
- 2-3 tablespoons finely-chopped parsley and chives
- ⅛ teaspoon cayenne pepper
- Several grinds freshly-ground black pepper
Step by Step Instructions
Step 1
- Add all ingredients to a food processor, and process with a dough blade until combined. Do not overmix.
Step 2
- Line your workspace with plastic wrap. Remove the mixture from the food processor, form into a 3-4” (8-10cm) log. Wrap tightly in plastic wrap, and freeze for 30 minutes.
- Preheat your oven to 375°F (190°C), convection, if you have it.
Step 3
- Once fully chilled, slice into ¼” (½ cm) rounds using a sharp knife.
- Add to a baking sheet lined with parchment, and bake for 12-15 minutes, or until browned. Allow to cool before serving.
