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Parmesan sablés

Name: Parmesan sablés
Yield: Makes about 16
Ingredients: 160g plain flour; ½ tsp fine sea salt; ½ tsp cayenne pepper; a pinch of English mustard powder; 150g chilled, cubed unsalted butter; 150g grated parmesan; 1 beaten free-range egg; poppy seeds

Published: 7 Apr 16
Updated: 18 Mar 24

These savoury biscuits, flavoured with parmesan, spices and poppy seeds, are perfect for serving with a cheeseboard.

Easy
March 2016

Test kitchen approved

Makes about 16
Hands-on time 10 min, oven time 12 min

These savoury biscuits, flavoured with parmesan, spices and poppy seeds, are perfect for serving with a cheeseboard.

Nutrition: per serving

Calories: 156kcals
Fat: 11.4g (6.9g saturated)
Protein: 5.1g
Carbohydrates: 7.9g (0.2g sugars)
Fibre: 0.4g
Salt: 0.4g

Per biscuit

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Ingredients

160g plain flour
½ tsp fine sea salt
½ tsp cayenne pepper
a pinch of English mustard powder
150g chilled, cubed unsalted butter
150g grated parmesan
1 beaten free-range egg
poppy seeds

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Method

In a food processor, pulse the flour, salt, cayenne pepper and English mustard powder.
Add the butter, then pulse until you have a mixture that looks like breadcrumbs. Add the parmesan and 1 teaspoon of cold water, then pulse to form a dough.
Shape in to a log, then wrap in cling film and chill for at least 30 minutes or up to 48 hours.

Heat the oven to 180°C/ 160°C fan/gas 4. Slice the dough into 5mm rounds and place on a lined baking sheet about 3cm apart (the biscuits will spread a little in the oven.) Brush with the beaten egg, then sprinkle with extra sea salt and poppy seeds. Bake for 12 minutes or until golden.

Recipe from March 2016 Issue

Nutrition

Per biscuit

Nutrition: per serving

Calories: 156kcals
Fat: 11.4g (6.9g saturated)
Protein: 5.1g
Carbohydrates: 7.9g (0.2g sugars)
Fibre: 0.4g
Salt: 0.4g

delicious. tips

It’s good to make a double batch of this dough, wrap it in cling film and put it in the fridge. It will keep for a couple of days, ready to slice and bake as needed. The dough also freezes well: wrap in a double layer of cling film, then freeze for up to 3 months. Defrost just enough until you can cut through it with a sharp knife, then slice off as many biscuits as you want and return the rest of the dough to the freezer.