Name: Blue cheese - pecan nuts sablée biscuits
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 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

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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

This sablée is elevated to the next level and is perfect to serve with a cocktail.

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Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Course Bakery

Cuisine International

Servings people

Calories 134 kcal

EQUIPMENT (click pictures for details)

Wire

Silpat

Mixing bowls

Ingredients

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

Instructions

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.