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    Cheddar Cheese Sables

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    Cheddar Cheese Sables

    This is a classic recipe that has become common property in my family. The biscuits are tempting, convenient and so easy to make that we can't resist them. You can store the dough in the freezer - just slice off as much as you need and pop the rest back until you want more biscuits. Serve with drinks.

    • Preparation time: 15 minutes, plus 1 hour chilling
    • Cooking time: 6 minutes to 10 minutes
    • Total time: 1 hour 21 minutes to 1 hour 25 minutes 60 minutes 25 minutes

    Makes: 50 to 60 biscuits


    • 100g Keen's West Country Farmhouse Unpasteurised Cheddar, grated
    • 100g butter, softened
    • 100g plain flour
    • 1 medium egg yolk
    • Cayenne pepper, cumin seeds or poppy seeds, to garnish


    1. Beat together the cheese, butter and flour in a bowl with a wooden spoon, or blend in a food processor for 3-4 minutes, or until it forms a dough.
    2. Shape and roll the mixture into a sausage shape roughly 4cm thick. Wrap in a square of aluminium foil, baking parchment or clingfilm. Chill in the fridge or freezer for about 1 hour, or until firm.
    3. Preheat the oven to 190°C, gas mark 5. Line several baking sheets with non-stick baking parchment. Slice very thin discs from the chilled (or frozen) dough, and arrange on the baking sheets. Beat together the egg yolk and 1 tbsp cold water, then brush over the tops of the biscuits. Dust with a touch of cayenne or sprinkle with cumin or poppy seeds, then bake for 6-8 minutes, until pale golden and slightly puffed. Cool on a wire rack.

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