Slice and Bake Cheese Sablés

A white plate with round cheese crackers sprinkled with paprika, next to bowls of olives and nuts on a wooden board.

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Buttery French cheese sablés made with sharp cheddar, smoked paprika, and an easy slice-and-bake dough.

Prep Time10

Cook Time15

Servings: (Makes 30 crackers)

Calories: 117kcal

Author: Chef Molly Pisula

Ingredients

6 ounces sharp cheddar cheese
1 cup all-purpose flour
¼ teaspoon mustard powder
¼ teaspoon smoked paprika or pimente d’espelette
¼ teaspoon kosher salt
Pinch of freshly ground black pepper
6 tablespoons unsalted butter softened

Instructions

Grate cheese.
Add shredded cheese to a food processor, along with flour, mustard powder, smoked paprika, kosher salt, and a pinch of black pepper. Pulse until small crumbs form.
Cut butter into pieces and add to food processor. Blend until mixture balls up around the edges of the food processor bowl.
Tip the mixture onto a large piece of parchment paper and form into a roughly 1 ½-inch-diameter roll.
Use the parchment to even and smooth out the roll. Wrap the parchment around the dough, and secure by twisting each end. Chill for 1 hour.
Preheat oven to 350° F while dough is chilling.
Unwrap the dough and slice into ¼-inch-thick coins. Arrange on parchment-lined baking sheet.
Bake for 14-16 minutes, until edges are golden brown.
Let cool on the sheet pan for several minutes before placing on a baking rack to cool completely.

Notes

Storage Tips:

Cheese sables can be kept in an airtight container at room temperature for up to 5 days.

Expert Tips:

Make sure to buy a block of cheese and grate it yourself rather than buying pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that negatively affect the texture of the dough.

If you don’t want to shred your cheese manually, use the grating disk on your food processor. Then proceed with the recipe.

You can make this sablé dough well in advance. You can keep the dough log in the refrigerator for up to two days, or wrap it in plastic and put it in the freezer for up to two months.

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