Fast and yummy crackers , perfect for Christmas and New year buffets
185g shipton mill soft cake and pastry flour , plus extra for dusting (or you can use organic plain flour)
1tsp sea salt
½tsp cayenne pepper (optional but gives a nice kick)
1tsp wholegrain mustard (looks pretty and enhances the cheese)
1tsp cumin or caraway seeds, lightly crushed
150g unsalted butter, chilled and diced
75g finely grated mature Cheddar cheese , I used Manchego in the last batch
75g finely grated Parmesan cheese
sesame seeds (optional)
black onion seeds (optional)
freshly ground black pepper
Tip the flour, salt, cayenne, wholegrain mustard, cumin or caraway seeds and some black pepper into the bowl of a food processor. Add the diced butter and use the pulse button to rub it into the dry ingredients. Add the grated cheeses and pulse again until the dough just comes together - you may need to add a drop of cold water it depends on the flour but be very careful as it does take a little while to come into a dough and if you add water unnecessarily it will become to wet and difficult to handle,you need a good firm dough
Tip the dough out on to a lightly floured work surface and roll into a log roughly 5cm in diameter,dont use too much flour or the seeds wont stick,pull out a a piece of clingfilm and scatter with the seeds your using ,roll the log into the seeds to coat the outside like a giant piece of sushi wrap in cling film and chill in the fridge for an hour or until firm.
Preheat the oven to 180°C/350°F/gas mark 4 and line a baking sheet with non-stick baking parchment. Take the log out of the fridge, remove the clingfilm and brush with milk before coating in the sesame and the black onion seeds (if using). Slice the log into discs, roughly 5mm thick, and arrange on the baking sheets, spacing the biscuits well apart.
Bake on the middle shelf of the preheated oven for 12-15minutes, or until crisp and golden. Once completely cold, the sablés can be packaged.
*Stored in an airtight box, they will keep for 4-5 days. or freeze for ages!
Added by: Annaliese Jacques
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