We’re taking a break from holiday cookies with this Savory Pecorino & Herb Sablé recipe. This is a spin-off of the classic French sablé, a buttery, rich and fall-apart-in-your-mouth type of cookie. I’ve taken out the sugar and loaded it with Pecorino Romano, Rosemary & Thyme, and a special guest star - Hibiscus Salt from #flordesaldestrenc. This beautiful salt has both flowery and citrusy notes which I thought would pair well with crushed pink peppercorns.
It’s a good thing they’re easy to make because you’ll be making these a lot! They also make great gifts when wrapped in a pretty parcel. If you don’t have hisbucus salt (who really does unless you’ve been to Mallorca? But a little search showed me it’s available online!) then regular kosher salt will do just fine. Let your inner chef loose with the ingredients, although I do suggest you stick to a hard cheese otherwise the texture will be off.
These are great for cocktail hour and especially with a glass of champagne! xoxo Kirsty
Ingredients for about 16 sablés
1/2 cup (113g) unsalted butter, room temperature
3oz. (85g) finely grated pecorino romano cheese
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon hibiscus salt or kosher salt
1/2 teaspoon freshly ground black pepper
1-1/4 cup plus 3 tablespoons (180g) flour
1 tablespoon ice cold water
1 teaspoon crushed pink peppercorns
Place the room temperature butter in a large bowl and mix with an electric mixer until creamy. Add the cheese, thyme, rosemary, salt, pepper and flour one at a time until evenly combined. Then add 1 tablespoon of ice water to bring the dough together.
Roll the dough into a sausage, around 1-1/2 to 2-inches (4-5cm) in diameter. Sprinkle the crushed peppercorns onto a clean surface and gently roll the dough through the pepper, so that it sticks to it. Wrap tightly in plastic wrap and chill for at least half an hour, or overnight.
When you’re ready to bake them, preheat the oven to 350F (180C). Line a baking pan with parchment paper. Remove the dough from the fridge and cut it into slices, between 1/4 - 1/2 inch (6-12mm) thick. Place the slices on the prepared baking pan and bake until golden on the bottom, for 20 minutes. Allow to cool to room temperature before serving, although it’s soooo hard!
Store leftovers in an airtight container at room temperature for up to one week.
