Cheese and bacon sablés

INGREDIENTS

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

PREPARATION

• 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.

TIPS: 

• 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.