Sablés are delicate, sweet or savory, butter-laden crisps. (The name, from the French word for sand, refers to the crumbly texture of the cookie/cracker.) This version would be a simple, elegant appetizer with cocktails or for a dinner party and a nice savory for an afternoon tea. Much less expensive than all-butter treats from a bakery or gourmet store, these sablés are not complicated to make. Plus, you can prepare dough the night before (or even earlier), simply cutting and baking the crisps when you want them.
I made these delicacies as part of Abby Dodge's Baketogether group, an online baking community. Abby is a well-known baker and cookbook author. Using a recipe Abby chooses each month as inspiration, group members take the concept in different directions. She provides advice, encouragement, and support; it's a fun way to experiment with recipes I might not otherwise have noticed or tried. In this case, the recipe took me in a savory direction, when my normal inclination for baked goods is always to head to the sweet.
Looking out my kitchen window, I realized that the chives growing on my deck look enticing.
With a log of goat cheese in the freezer, the chives on my deck, and Dijon mustard in the refrigerator, I had my own take on sablés in hand. The MotherWouldKnow version followed the pattern of many recipes in my house -- look around and figure out how to proceed without a trip to the store.
Goat Cheese, Chives, and Dijon Mustard Sablés
Servings - 29 Sablés Cost - Less than $3.00
For step-by-step directions (including pictures), click here.
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