These addictive, cheesy little French shortbreads make a great aperitif with a glass of dry white wine. The recipe was adapted from the website of an upmarket department store – I generally can’t afford to shop there, but I love browsing the food hall and wines. Not to mention the kitchenware.
The original recipe included caramelised onions, but I left them out because I didn’t think it needed them. It’s 2 dessertspoonfuls, if you’re inclined to add them back in. As they are, though, they are full of flavour, light and crumbly and scrumptious. I think these would also work really well with different cheeses and maybe some caraway seeds. The sky’s the limit!
Makes about 48 small sablés
100g (4/5 cup) all-purpose (plain) flour
5g (1 1/4 tsp) baking powder
90g (6 1/3 tbsp) butter, diced, very cold
100g (3 1/2 oz or 7/8 of a cup) aged Gruyère, finely grated
1/2 an egg yolk (about 10g or 2 tsp)
Whisk together the flour, baking powder and salt in a bowl. Add the butter and rub in with your fingertips until it is like wet sand.
Add the Gruyère and egg yolk and mix with your hands to combine. Work the mixture just until you have a smooth dough.
Divide the dough in 2, roll them into logs about 3cm (a bit over an inch) in diametre, wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat oven to 170°C (340°F). Line a baking sheet with parchment.
Slice the logs into rounds about 1cm (a bit less than 1/2″) thick and place them well spaced on the baking sheet. You will probably need to bake them in two batches, one sheet at a time.
Bake in the centre of the oven for 13 – 15 minutes, until golden.
Allow to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.