Sablés with parmesan and thyme

Sablés are French biscuits that are sweet or salted and have the taste and texture of shortbread biscuits! This version is made with parmesan and thyme and can be used into a starter or as biscuits specially made for the French ritual called aperitif! They are puff but also a bit crunchy and the recipe is inspired by a recipe for sweet biscuits from the Great French Pastry Chef Christophe Felder! I will add it to the blog one day, so stay tuned! Until then do make and taste these wonderful biscuits because they are really good!

In two words:

“We must build again the human society, as Bacon was saying we must build again a human understanding”

Sébastien-Roch-Nicolas de Chamfort, Maximes et pensées, Caractères et anecdotes Tweet
To Start...

difficulty easy
preparation– 5’
cooking - 6’-7’
serves - 2  

Ingredients

  • 55gr of soft unsalted butter
  • 30gr of parmesan
  • 75gr of all-purpose flour
  • ¼ teaspoon of thyme
  • 5 turn mills of Kampot black pepper

Steps

  • Get the butter out of the refrigerator long before starting the recipe, because it needs to be very soft
  • In a bowl, add:
    • the flour
    • the thyme
    • the pepper
  • Stir well with a whisk
  • Once the butter is very soft, add it into a larger bowl
  • Start beating the butter with an electric hand mixer
  • Once the texture is like a cream, start adding the parmesan, little-by-little, and continue beating after each addition
  • Add slowly and by batches the mix of flour, and keep beating after each addition
  • Once the mix starts to form small balls, start kneading the dough with you hand
  • Once the dough comes together, get it out of the bowl and place it on the working bench, sprinkle a little bit of flower if needed
  • Form a cylinder with the dough that measures 13cm x 3cm and cover it with plastic wrap
  • Place the dough into the freezer and let it cool for 25’-30’ until it becomes really hard
  • Preheat the oven at 180°C
  • To make the small sablés with parmesan:
    • Slice small round slices with a width of 5mm
  • To make the sablés that are longer:
    • Slice longer slices vertically covering the whole length of the dough and with a width of 5mm (~5 slices)
  • Place the sablés in a tray going to the oven and covered with parchment paper
  • Cook for 6’-7’ until they are slightly blond in color
  • It’s very tasteful and good :-)
  • Enjoy!

Inspiration

A recipe for sweet sablés by the Great French Pastry Chef Christophe Felder :-)

o-o C'est si bon ! o-o

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