Serves: 30 Sables
pinch each of salt, dry mustard and cayenne pepper
150g unsalted butter, diced and chilled
150g cheddar cheese, finely grated
50g goat’s cheese, crumbled
50g shelled walnuts, chopped
Preheat the oven to 200°C.
Place the flour and spices in the bowl of the food processor and pulse a few times to mix. Add the butter and cheddar and pulse again until the mixture resembles coarse breadcrumbs. Turn out onto the bench and press the mixture together, kneading gently.
Roll the dough out on a lightly floured surface to 5mm thick. Cut out 5cm rounds and place on a baking tray lined with baking paper or a teflon sheet. Refrigerate for 30 minutes or freeze until required.
Mix the goat’s cheese and walnuts together and sprinkle a little on top of each sablé. Bake for 10 minutes until golden. Serve warm or cold. Makes approximately 30 sablés