We understand that many people will not like the idea of blue cheese in a biscuit, but give it a chance before making a judgment and you may well admit that the flavour is to your liking as it is very subtle.
This sablée is elevated to the next level and is perfect to serve with a cocktail. The specific bite of the blue cheese is perfectly balanced with the crunch of the biscuit and the flavour of the cayenne.
You can make a batch and freeze the dough. If you have unexpected visitors, you can take out the dough and bake the fresh biscuits in no time.
We served these cookies with the Pepino melon Gazpacho and found it an interesting match!
Blue cheese – pecan nuts sablée biscuits
- 100 gr blue cheese
- 50 gr butter
- 25 gr crushed pecan nuts
- 200 gr plain flour
- 1 tbsp water optional
- 1 pinch cayenne chili pepper
- Combine the soft butter with the blue cheese until smooth.
- Add the pecan nuts, seasoning, and mix the flour into the butter. If the mixture is too hard and dry, add a little water.
- Knead the blue cheese dough shortly and roll into a cylinder or rectangular stick, then wrap in cling film and refrigerate for 30 minutes.
- Warm the oven to 160°C.
- Slice the chilled blue cheese dough to a 5-6 mm thickness and arrange the biscuits onto a baking tray. Bake for 15 minutes.
- Remove from the oven and allow to cool on a wire rack. The biscuits will become crunchy when cooled.
- You can freeze the dough and easily make a batch in the future.