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Sage and blue-cheese sables

  • Makes about 30
Sage and blue-cheese sables

The natural affinity between sage and mild blue cheddar turns these savoury shortbreads into a memorable and easily made nibble. They are ideal served plain with drinks or accompany them with a dip, pate or cheese.


  • 250 grams very cold butter
  • 250 grams blue cheddar cheese
  • 250 grams (2 scant level cups) flour
  • about 10-12 sage leaves


  1. Grate the butter and cheese in a food processor. Add the flour and sage and process until the mixture forms small moist crumbs.
  2. Turn out and bring the mixture together. Knead gently.
  3. Roll out on a lightly floured board to about 0.5cm thick and cut into rounds about 6cm in diameter. Or use whatever cutter you prefer. Place on baking paper-lined trays.
  4. Bake at 200ÂșC for 15 minutes or until brown and crispy. Cool on a wire rack and store in an airtight container. Serve just warm for the best flavour.

Cooks Tips

- For a more golden colour, you can brush the sables with beaten egg before baking. - These cheese sables freeze well, either cooked or uncooked. For the uncooked dough, roll into a tight log shape about 4-6cm in diameter, wrap securely in greaseproof paper, then plastic wrap and freeze. Cut into 0.5cm slices with a hot knife and bake as above, allowing an extra 2-3 minutes cooking time.

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