These buttery, melt-in-your-mouth gluten-free Pecorino cheese and rosemary sablés are easy to make and disappear quickly!
If you’re looking for a little homemade nibble to serve with drinks before or after dinner, then may I suggest these savory pecorino and rosemary sablés? They’re the perfect party platter partner, alongside some marinated olives and spicy rosemary roasted nuts.
Buttery and crumbly cheese sablés are shortbread cookies’ more savory cousin.
In French shortbread cookies are called sablés (which means sandy) thanks to their classic sandy texture. And while both share that delectable melt-in-your-mouth feel, cheese sablés are an entirely savory treat, these rich with salty pecorino cheese and a sprinkling of fresh rosemary.
Easy but elegant, the sablés go especially well with champagne and sparkling wine, which makes them right at home around the holidays. And thankfully making your own savory sablé crackers is much easier than you might think! If you can bake cookies, you can make these crackers.
The dough is a simple mixture of almond flour, butter, pecorino cheese and rosemary. Everything is mixed together by hand so this is a good one to get your kids involved with as they’ll get a kick out of pinching the butter into the flour and cheese with their fingers. What you’ll end up with is a nice ball of dough that’s then rolled out between two sheets of parchment and left to chill before cutting.
The little disks of cheesy, buttery goodness are then popped into the oven until lightly golden around the edges, then left to cool until crisp and crumbly.
You can make the dough ahead of time and keep it in the fridge overnight (or freezer for longer) then bake them off shortly before your guests arrive. They also keep well for a number of days in an airtight container so consider making a batch on the weekend to get you through the week.
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