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.

Ingredients

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

Method

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 200ºC 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.