These buttery, melt-in-your-mouth gluten-free Pecorino cheese and rosemary sablés are easy to make and disappear quickly!
If you’re looking for a little homemade nibble to serve with drinks before or after dinner, then may I suggest these savory rosemary and pecorino sablés? They’re the perfect party platter partner, alongside some marinated olives and spicy rosemary roasted nuts.
Buttery and crumbly cheese sablés are shortbread cookies’ more savory cousin.
In French shortbread cookies are called sablés (which means sandy) thanks to their classic sandy texture. And while both share that delectable melt-in-your-mouth feel, cheese sablés are an entirely savory treat, these rich with salty pecorino cheese and a sprinkling of fresh rosemary.
Easy but elegant, the sablés go especially well with champagne and sparkling wine, which makes them right at home around the holidays. And thankfully making your own savory sablé crackers is much easier than you might think! If you can bake cookies, you can make these crackers.
The dough is a simple mixture of almond flour, butter, pecorino cheese and rosemary. Everything is mixed together by hand so this is a good one to get your kids involved with as they’ll get a kick out of pinching the butter into the flour and cheese with their fingers. What you’ll end up with is a nice ball of dough that’s then rolled out between two sheets of parchment and left to chill before cutting.
The little disks of cheesy, buttery goodness are then popped into the oven until lightly golden around the edges, then left to cool until crisp and crumbly.
You can make the dough ahead of time and keep it in the fridge overnight (or freezer for longer) then bake them off shortly before your guests arrive. They also keep well for a number of days in an airtight container so consider making a batch on the weekend to get you through the week.
Happy Holidays!
Sylvie Shirazi
Yields about 22 rounds
40 minPrep Time
14 minCook Time
54 minTotal Time
Save RecipeIngredients
- 1 cup/112g almond flour
- 2 Tablespoons/18g arrowroot
- 3 Tablespoons/ 42g chilled salted butter, cubed
- ¼ teaspoon fine sea salt
- 4oz/112g Pecorino Romano cheese, very finely grated on a micro plane
- Leaves from 3 sprigs of fresh rosemary, finely chopped
Instructions
- In a large bowl combine all of the ingredients except for the cheese and rosemary. Using your fingers, a dough cutter or a fork, work the butter into the flours until a crumbly dough forms. Add the cheese and rosemary and continue to work the dough with your hands until a ball of dough forms adding ½ a teaspoon of water if necessary to help dough come together.
- Place dough between two sheets of parchment paper and roll out to ¼ inch thick. Place in fridge or freezer and chill until firm.
- Meanwhile, preheat the oven to 350°. Line a baking sheet with parchment paper.
- Remove dough from fridge and remove top parchment sheet. Using a cookie cutter cut chilled dough into rounds. Combine scraps by hand, place between parchment and re-roll. Continue to cut out rounds until all the dough is gone.
- Place the sables at least an inch apart on the baking sheet. Bake for 12 to 14 minutes, until just golden around the edges. Transfer baking sheet to a cooling rack to cool completely. Store in an airtight container.
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