Thanks to top-class
private chefs like
former Bordeaux
restaurateur Georges
Gotrand, lucky
Girondins can focus
completely on their
guests and still have a
beautifully presented
meal on the table.
Made with Roquefort,
or a mixture of
Roquefort and
Cheddar, these crisp,
tasty little biscuits are
delicious with a glass
of chilled Sauternes.
Use nutty Gruyère
or Comté and you’ll
find them especially
moreish with
Champagne. By all
means add some
chopped thyme leaves, a twist of black pepper or a whisper of Cayenne to
the mix at the processing stage if, like me, you like a bit of spice in a cheese
nibble. The wine can handle it.
The dough freezes well if you want to make it in advance. Defrost
thoroughly before use, but keep the dough chilled until you are ready
to cut it.
Makes 18-20 sablés
- 100g plain flour
- 100g unsalted butter, cut into small
cubes
- 100g grated cheese (see above)
- 1 egg yolk
In a processor, blend together
the flour, butter, cheese and
egg yolk until a smooth dough
forms. Gather it up with lightly
floured hands and wrap in
clingfilm. Form into the shape
of a thick sausage, about 5cm
in diameter and pat the ends
flat. Chill overnight, or at least
for two hours (this is very
important), or freeze the dough
for later use.
Preheat the oven to 220°C/Gas
7. Remove the dough from the
fridge and use your sharpest
knife to slice into discs 0.5cm
thick. Place on a non-stick
baking sheet and bake for 10
minutes. With a spatula or a
fish-slice, carefully lift onto a
wire tray. The biscuits will feel
a little squidgy, but will quickly
develop a crisp, melt-in-themouth crumbliness as they cool.
Serve, or store in an airtight
container for a couple of days,
no longer.
To reheat, place the biscuits in a
protective foil envelope and give
them no more than 10 minutes
in a hot oven.
> Serve with a glass of Sauternes or Barsac.
Janet Wynne Evans