Cheese Sablés

Recipe by Tricia Wheeler

Great to give in an antique dish with a bottle of wine!



2 sticks cold butter, diced
½ cup grated cheddar cheese
2 tablespoons fresh grated Parmesan cheese
1½ cups flour
2 egg yolks
1 teaspoon of cayenne pepper
1 teaspoon dried mustard powder
1 teaspoon salt

Photo by Catherine Murray

Photo by Catherine Murray


Preheat oven to 350°.

In the bowl of an electric mixer, cream butter until smooth and fluffy. Work in cheeses, flour, egg yolks and spices. The dough should be firm enough to shape into a rectangle between pieces of parchment. Cut slices from end of dough, slice in half to form squares, carefully transfer to a parchment-covered baking sheet and sprinkle with paprika. Bake for approximately 10 minutes, until crackers are firm but only beginning to color—do not let them brown. Serve warm or at room temperature. Store crackers in an airtight container for up to 1 week.