Cheese and bacon sablés
For 4 people
PREPARATION: approx. 45 minutes
COOL: approx. 1 hour
BAKE: approx. 10 minutes
- 80 g bacon cubes
- 150 g butter, very soft
- 150 g Le Gruyère AOP KALTBACH, finely grated
- 1 egg
- 1 tsp salt
- cayenne pepper
- 220 g white flour
- 1 tsp baking powder
- Fry the bacon until crisp, cool on kitchen paper. Finely chop the bacon.
- Beat the butter, Le Gruyère AOP KALTBACH, egg, salt and cayenne pepper with the whisk of a mixer until light and fluffy. 3.
- Mix flour and baking powder, add to the butter-cheese mixture, mix briefly to form a dough, do not knead.
- Shape the dough into rolls of approx. 3 cm ø each, wrap in foil and chill for approx. 1 hour. Cut the rolls into slices approx. 5 mm thick. Place the sablés on two baking trays lined with baking paper. 5.
- BAKE: Bake in an oven preheated to 200°C (hot air) for 8-10 minutes. Remove and leave to cool on a wire rack.
- The sablés can be served as an aperitif or as a side dish with a leafy salad.
- Use 50 g finely chopped walnuts instead of bacon.
- Add finely chopped thyme or rosemary to the dough.
- To obtain fine, crumbly sablés, the dough should only be joined together, not kneaded.
- The sablés taste best fresh.
- The dough rolls can be frozen in portions. Allow the rolls to thaw briefly, cut into slices and bake according to the recipe.