My Grandma's Cheese Sablés

So to be honest i’m not a huge biscuit person. I would however fully retract that statement if it meant I was no longer allowed to consume endless amounts of these. My Grandma's cheese sables are amazing savoury biscuits that melt in your mouth whilst filling your tongue with an intense cheese flavour that leaves you wanting more! like pringles but without MSG. They were a tradition in our house at christmas,. now they simply exist in our house.

A word of warning though, the measuring of the base ingredients has to be precise as too much or little cheese can have devastating consequences, and don't leave out the egg!

My Grandma's recipe was originally in pounds so I have honoured that here, however I have also provided grams to make it easy.

Ingredients:

- 1/4 lb (110g) of flour

- 1/4 lb (110g) of butter

- 1/4 lb (110g) of grated cheese

- Pinch of salt and pepper

- Pinch of cayenne pepper

- Pinch of mustard powder

- 1 beaten egg

How to cook:

Mix the plain flour and butter in a food processor or rub them together (literally pick it up and rub it in your finger tips) until they change texture and it looks like neither butter nor flour but a bowl largely grained sand (or breadcrumbs).

Then you add all the other ingredients (I use extra mature cheddar) except the egg, thats for glazing if you mix this for about 30 seconds in a food processor, no more! You will have a soft cheesy dough, do not keep mixing, if it just about holds together thats great, you do not want to mix it until its rubbery or they will have an awful texture and you will have to throw them away.

Simply shape into a sausage, wrap in cling film and stick it in the fridge (or freezer if you want to use it later) to chill. When ready to bake them (at least 15 minutes chilling time), pre-heat the oven to 190 degrees.

I always forget to preheat but for these it really does matter as you are only cooking them for 7 minutes. Slice the sausage into rounds and place on so baking parchment/ silicon paper on a baking tray, then brush them with the beaten egg and cook for 7 minutes until golden around the outside and slightly paler in the middle. As shown.

Leave to cool on the tray for 4-5 minutes then very carefully, VERY CAREFULLY, move to a cooling rack, and eat a few warm!

Note, the importance of measuring, below is the difference 20g of cheese makes.