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Mrs. Lenkh's Cheese Sablés

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Yields about 43 2-inch hexagons, plus scraps.

  • by from Fine Cooking
    Issue 74

These crackers are great with drinks and go especially well with dry and off-dry sparkling wines. The dough keeps for two days in the fridge, and for months in the freezer (thaw it in the fridge before using).

  • 9 oz. (2 cups) unbleached all-purpose flour          
  • 1 tsp. table salt
  • 1/8 tsp. cayenne
  • 1/8 tsp. baking powder
  • 7 oz. (14 Tbs.) cold unsalted butter, cut into chunks
  • 3-1/2 oz. (1-1/2 cups) finely grated sharp Cheddar
  • 1-1/2 oz. (1/2 cup) finely grated Parmigiano Reggiano
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped pecans or walnuts (optional)
  • 1 large egg yolk mixed with a pinch of paprika and 1/2 tsp. water, as a glaze
  • Kosher or sea salt for sprinkling

Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.

Dump the dough on an unfloured surface. If you’re using nuts, sprinkle them on the pile of dough. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive. Shape the dough into a flat disk, wrap in plastic, and chill for an hour or two to let the butter firm.

Position racks in the top and bottom thirds of the oven. Heat the oven to 400°F. On a lightly floured surface, roll out the dough to about 1/4 inch thick. Stamp out shapes or cut shapes with a knife. Arrange 1-inch apart on two ungreased baking sheets. Reroll scraps once and stamp again.

Brush with the glaze and sprinkle lightly with kosher or sea salt. Bake until golden brown and thoroughly cooked inside, about 14 minutes, rotating the sheets from front to back and top to bottom about halfway through. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.

nutrition information (per serving):
Size : per cracker, Calories (kcal): 70, Fat (kcal): 5, Fat Calories (g): 45, Saturated Fat (g): 3, Protein (g): 2, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 4, Polyunsaturated Fat (mg): 0, Sodium (g): 115, Cholesterol (g): 25, Fiber (g): 0,

Photo: Scott Phillips

First of all, thank you for sharing. I had been looking for my mom's recipe and couldn't find it. Yours is very similar and equally delicious. I doubled the cayenne and used Hot Smoked Paprika. I also made two batches, one with extra sharp cheddar and one with smokey sharp cheddar. I did not use a food processor as I prefer to cut the butter in flour with my spare serving fork. Just my quirky preference. I chose to form the dough into logs and refrigerate for a few hours. It was easy to slice and it baked up well. I did add an extra three minutes to one batch but only because I was busy when the timer went off. It didn't burn them or overcook them. They were delicious, both types. I like this recipe because it is a great guide. I can change the cheese or the spice for a little difference. I also like that I can refrigerate the dough and bake it later. This will be perfect to take to a friend's for game night. I can bake them there and they can enjoy them warm. I will say I liked them warm and they were tasty cold.

The salt is a definite mistake in the original recipe and I used unsalted butter so no mistake on my part. They list 1 Tablespoon of table salt - they are way too salty and I am a salt freak - I add salt to nearly everything. They either meant 1 teaspoon table salt or 1 1/2 teaspoons kosher salt. Sure the sparkling wine helps get the salt down but there's no need for that much. Also bag the rolling out and cutting and place the dough in a parchment log they way you would for a compound butter. Then the next day (one hour is nowhere long enough to set up the structure) when the dough is firm just slice and bake!

I will definitely make these again because of the rave reviews and will give it 4 stars on potential alone, but this first time, they did not come out too great for me. I agree with the reviewer that said 1 Tbsp of salt is way too much - really unpalatable for our tastes, so will make with milder salt next time. I also do not have a food processer, so used the Kitchen Aid paddle; what do folks think about that affecting the outcome? Thanks

These were OUTSTANDING!! My guests raved!! Melt in your mouth cheesy goodness. I made them exactly as written except, like a previous reviewer, rolled the dough into 2 logs. I froze one log and refrigerated the other for 2 days. Then the day of the party, I cut the refrigerated log into 1/4 inch rounds, brushed with egg wash, sprinkled with Malden salt and popped them in the oven. Done in 13 minutes. Perfect little munchie with drinks and I still have a log in the freezer for another day. I get approx. 35 crackers per log. You don't need them big. I will be making these again. Thank you!!

I have made these several times over the past years and really love this recipe. The reason I did not give it 5 stars is because the one time I used table salt (meaning, iodized salt) instead of the usual kosher salt and/or sea salt, they came out WAY too salty. So I recommend to all who will make this, to use a milder salt in the recipe -- and then add a light sprinkle of a malden salt, or kosher salt on top of the egg wash before baking. I found this process not only makes the cracker more appealing, but gives the palate a delicious salt/butter contrast!

I love making these for holiday snacks. They remind me of a gourmet, flakier version of Cheezit crackers. Excellent with champagne.

This was an excellent recipe and I made it with the ingredients exactly as stated. However, instead of rolling them out, I rolled the dough into a log, wrapped the log in saran wrap, refrigerated it for an hour then cut them in 1/4 inch slices. This was much easier to do than rolling out and the dough didn't get tough with the re-rolling. This recipe is a keeper and all my guests asked for the recipe.

Very flaky and delicious. I made a batch thinner than the suggested 1/4" and they were crispier and more like crackers.

Nice texture, really great for cocktail parties. The recipe would be good also with just cheddar cheese, and maybe just a bit more red pepper. I also would cut back the salt to 1 tsp. A tablespoon of salt doesn't make the recipe too salty, but with the cheeses, I will probably just use less.

127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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