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Cheese Sablés

Scott Phillips

Yield: Yields about 43 2-inch hexagons, plus scraps.

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

Nutritional Information

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


  • 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.


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Reviews (10 reviews)

  • Monique1140 | 11/25/2018

    These are excellent. Made the dough one day, refrigerated and rolled out and baked the next day. This recipe is a keeper but then I absolutely love Fine Cooking and have made/tried many of their recipes over the years.

    This recipe is part of my Christmas baking so I just wonder about the storage of the Cheese Sables - can you freeze once baked? If not, how long can I keep in a tin and does it need to be refrigerated?

  • PatStone | 12/22/2015

    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.

  • FoodSage | 04/25/2011

    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!

  • mtbluestocking | 04/24/2011

    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

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