Cheese Sables With Rosemary Salt
- 100 grams soft butter
- 100 grams self-rising flour
- 100 grams strong cheese, grated (I use 50/50 Parmesan and vintage cheddar)
- 1 pinch cayenne pepper
- 1 tablespoon fresh rosemary needles, finely chopped (optional)
- Salt (optional)
- Preheat the oven to 350u0b0 F (180u0b0 C). Whizz all the ingredients together in a food processor, or rub them together with your fingers. Form into a roll, wrap in cling wrap, and put in the fridge for 20 minutes to firm up (this makes cutting it easier).
- Cut into thin slices and place them on a parchment-lined baking sheet. Cook for 12 to 15 minutes, until golden on top. If you want to add rosemary salt, pound the needles in a mortar with a pinch of salt and add a small sprinkle onto the sables when they come out of the oven. Cool on a wire rack to let them crisp up.
butter, flour, strong cheese, cayenne pepper, rosemary needles, salt
Taken from food52.com/recipes/25253-cheese-sables-with-rosemary-salt (may not work)