Voatsiperifery Pepper Cheese Sables

Nothing quite beats the first bite of a sable, that damp, almost cold melt as it begins to dissolve on your palette, leaving that unctuous, buttery mouthfeel on your palette as you endeavour to savour the crisp, crunch. Add a waft of fragrant pepper and the salinity of aged parmesan and well…. I’ll say no more. These won’t linger long at any table….

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cheese biscuits, sable biscuits, biscuits for cheese, snacks

Yield: 20-40 depending on your cutter

Author: Suze Morrison

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Voatsiperifery Pepper Cheese Sables

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Nothing quite beats the first bite of a sable, that damp, almost cold melt as it begins to dissolve on your palette, leaving that unctuous, buttery mouthfeel on your palette as you endeavour to savour the crisp, crunch. Add a waft of fragrant pepper and the salinity of aged parmesan and well…. I’ll say no more. These won’t linger long at any table….

Ingredients

• 100g Parmesan Cheese, grated.
• 50g Pecorino Cheese, grated.
• 180g Plain Flour
• 1 tsp Voatsiperifery Peppercorns, coarsely ground.
• 115g Brown Butter, cooled to room temperature.
• 1 Egg Yolk
• 1tsp + ½ tsp Sea Salt Flakes

Instructions

1. Add the cheeses, flour, butter, pepper and 1 tsp salt to a food processor and pulse until combined.
2. Turn the dough onto a floured worktop and roll to approximately 5mm thick. Use a pastry cutter to stamp out rounds and lay on a baking tray lined with non-stick paper.
3. Chill for 2 hours. 30 minutes before their time is up, preheat oven 160C. Mix the egg yolk with a drizzle of water and brush over the sables. Chill 5 minutes more.
4. Sprinkle with the ½ tsp Sea Salt Flakes and bake for 15-20 minutes or until the edges begin to turn golden.
5. Allow to cool and firm up on the trays before serving with a glass of crisp Pecorino Wine.

https://gourmetglow.co.uk/recipes/voatsiperifery-pepper-cheese-sables