Trick or Treat Not too Sweet {Recipe: Savory Sablés}

These are great for taking a break from all of the sweets this time of year!

Savory Sablés

These are delicious on their own or would make a great addition to a cheese board.

1/2 cup butter, chilled and cubed

1-1/2 cups flour

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

Pinch of cayenne pepper (or to taste)

Pinch of salt (not too much, the cheese is salty)

4 ounces or 1 cup of shredded extra sharp white cheddar cheese

4 ounces or 1 cup of shredded extra sharp cheddar cheese*

Flaky sea salt, optional**

This is not a Tillamook ad, we are just fans.

Place all of the ingredients into the bowl of a food processor and blend until a clumpy dough is formed, being careful not to over blend or overwork the dough. Over worked dough can result in a tough sablé. 

Turn the dough out onto a work surface and divide in half. Form each half into 10-inch logs about 1-1/4 inch in diameter. Wrap the logs in plastic wrap and refrigerate a minimum of 3 hours to overnight. 

To bake, preheat oven to 350ºF and line a baking sheet with parchment or silicone baking mat. Remove the dough logs from the refrigerator, remove plastic wrap, and slice logs into 1/4 inch slices. Place onto prepared baking sheets about 1 inch apart. Bake for 10 minutes, rotate the pan, and continue baking another 10 minutes or until golden brown. 

Makes 4 1/2-5 dozen sablés.

*All of one or the other cheeses can be used, it is just a color preference. 

**As mentioned above, the cheese is salty. So if using the flaky salt, use it sparingly. 

Enjoy!