Savory Herb and Cheese Sablés
These sablés are the perfect simple bite—crumbly, buttery shortbread flavored with creamy Port Salut and fresh herbs.
Yield
24 sablés
Ready In:
60 minutes
Good For:
Anytime
About this Recipe
By: Rachel
Most of us grew up eating crackers—and likely not terribly exciting ones. These bland, forgettable, store-bought bites are fine as an Emergency Toddler (or adult) Snack, or a vehicle for a sweaty piece of cheddar.
Ingredients
-
1 ⅓ cups (160g) all-purpose flour
-
1 stick (8 tablespoons or 112g) unsalted butter, very soft
-
½ cup (50g) cubed Port Salut cheese
-
½ teaspoon kosher salt
-
1 egg
-
2-3 tablespoons finely chopped mixed parsley and chives
-
Generous pinch freshly ground black pepper
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 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. I was hooked.
I created the recipe for these sablés at the request of Violet Wine for a tasting of wines of the Loire Valley, highlighting the Port Salut cheese, which comes from the Loire. These sablés are perfectly complemented, per Olivia’s excellent recommendation below, by a glass of Muscadet Sèvre et Maine.
Sablé comes from the French word for “sand,” because sablé cookies or crackers have a short, buttery texture that crumbles like sand. Sablés are often sweet, 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.
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 bake 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. I was hooked.
I created the recipe for these sablés at the request of Violet Wine for a tasting of Loire Valley wines. Port Salut is a soft, buttery, mild cheese from the Loire. These sablés are perfectly complemented, per Olivia’s excellent recommendation below, by a glass of Muscadet Sèvre et Maine.
Sablé comes from the French word for “sand,” because sablé cookies or crackers have a short, buttery texture that crumbles like sand. Sablés are often sweet, 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.
Ingredients
-
1 ⅓ cups (160g) all-purpose flour
-
1 stick (8 tablespoons or 112g) unsalted butter, very soft
-
½ cup (50g) cubed Port Salut cheese
-
½ teaspoon kosher salt
-
1 egg
-
2-3 tablespoons finely chopped mixed parsley and chives
-
Generous pinch 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) roll. 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.
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.
