Sablés with parmesan and thyme

Steps

• Get the butter out of the refrigerator long before starting the recipe, because it needs to be very soft
• In a bowl, add:
  • the flour
  • the thyme
  • the pepper
• Stir well with a whisk
• Once the butter is very soft, add it into a larger bowl
• Start beating the butter with an electric hand mixer
• Once the texture is like a cream, start adding the parmesan, little-by-little, and continue beating after each addition
• Add slowly and by batches the mix of flour, and keep beating after each addition
• Once the mix starts to form small balls, start kneading the dough with you hand
• Once the dough comes together, get it out of the bowl and place it on the working bench, sprinkle a little bit of flower if needed
• Form a cylinder with the dough that measures 13cm x 3cm and cover it with plastic wrap
• Place the dough into the freezer and let it cool for 25’-30’ until it becomes really hard
• Preheat the oven at 180°C
• To make the small sablés with parmesan:
  • Slice small round slices with a width of 5mm
• To make the sablés that are longer:
  • Slice longer slices vertically covering the whole length of the dough and with a width of 5mm (~5 slices)
• Place the sablés in a tray going to the oven and covered with parchment paper
• Cook for 6’-7’ until they are slightly blond in color
• It’s very tasteful and good :-)
• Enjoy!

Inspiration

A recipe for sweet sablés by the Great French Pastry Chef Christophe Felder :-)