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1 Parmesan sables

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Parmesan sables

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Ingredients

30 piece(s)

Dough

  • 170 g parmesan cheese cubed
  • 200 g Cold Butter
  • 200 g plain flour
  • 1 pinch salt
  • 1/2 level teaspoon cayenne pepper
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  • 6
    2h 24min
    Preparation 2h 10min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  2. Place parmesan in the mixing bowl and grate for 10 seconds/speed 9.


    Add all the other ingredients and mix together 10 seconds/speed 6.


    Set dial to closed lid position and knead for 20 seconds/Closed lid/dough mode.


    Divide dough into four portions and roll into log-shapes, about 3cm in diameter. Wrap firmly in plastic wrap and refrigerate for 2 hours until firm.


    Preheat oven to 180°C. Unwrap dough and cut into 5mm thick slices. Place these on a lined baking tray leaving space for each biscuit to spread slightly while baking.


    Bake for 12-14 minutes or until a light golden colour. Remove from oven and leave to cool on the tray.

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Tip

 


These are strongly-flavoured biscuits. Great as a pre-dinner nibble.


You can alter the flavours by substituting roquefort cheese for parmesan and thyme and cracked black pepper for the cayenne pepper. (In this case you might need to add a bit more flour because roquefort is more moist than parmesan).  Or you could just add a bit of rosemary to the recipe as it is. You can also make the dough in advance and keep it in your freezer until it is needed.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • These are the best. Just the

    Submitted by 13stafford on 13. December 2015 - 16:52.

    These are the best. Just the right amount of cayenne to give that little bite. Took them to bowls yesterday. Too hot for some but that left the rest to us that love them. 

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