A sablé is a French butter cookie that has a shortbread-like crumb. These Olive Cheese Sablés are really easy to make, and will be well appreciated as a replacement for store-bought crackers on a cheese platter.
I am always amazed when we fly how much other people seem to bring on the plane with them. Dave and I take one carry on suitcase between the two of us. For the flight I have a pillow which is slightly smaller than a standard pillow. Even though we get a pillow on the flight, I like to have my own goose down pillow for my neck. I use the airline pillow for the small of my back. I also carry any medications I might need while we are on holiday including a broad spectrum antibiotic. Then there are the toiletries we will use during the flight and the morning after when we are in transit. I also pack all the electronic items we need as the only time my check in luggage has been broken into was when I put my laptop charger into my suitcase.
Today’s inspiration ♥ Recipe For Olive Cheese Sablés ♥ can be found on Lavender and Lime Click To Tweet
I take with books for us to read – long haul flights can be quite boring without a good book to read. Dave usually plays games, either using the console or his laptop, or on my iPad. I also take with an empty 250mls water bottle. Some airlines don’t provide water in bottles and I like to have one handy for when we are waiting to take off, and for during the night. With the new regulations you cannot take liquids through security but once through I fill the water bottle up. I also sometimes grab a snack to take onto the plane. Either a bag of crisps or something sweet, depending on my mood. I would not have minded taking these Olive Cheese Sables with me as they are very tasty and perfect without any topping. They were also really good with a strong cheddar and some aged gouda.
Click on the links for conversions and notes.
- 200g flour, sifted
- 65g Parmesan, grated
- Generous grind of black pepper
- 150g butter, grated
- 70g pitted black olives (pat dry), finely chopped
- Smoked salt flakes for sprinkling
- 1 sprig of rosemary, leaves picked
- Place the flour, Parmesan and pepper into a mixing bowl
- Add the butter and rub in with your fingertips until the mixture resembles bread crumbs
- Add the olives and mix with your hands until a dough forms
- Place onto a piece of cling film, shape into a disc and seal
- Rest in the fridge for 2 hours
- Remove the dough from the fridge and place onto a sheet of baking paper
- Leave to warm slightly before placing another sheet of baking paper on top
- Roll out to 4mm thick then return to the fridge for 5 minutes
- Cut discs using a 5cm straight edged cutter and place the biscuits onto a lined baking tray
- Combine the off cuts and continue rolling and cutting until all the dough has been used up
- Sprinkle salt onto the top of each biscuit and press a few rosemary leaves into each one
- Cover with baking paper and put into the fridge to rest
- Preheat the oven to 190° Celsius
- Bake the biscuits for 15 minutes and remove from the oven
- Leave to cool on the baking tray for 5 minutes then place onto a wire rack to cool completely before serving
- Store in an airtight container
Disclosure: The recipe is printed with permission and forms part of a review. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime May 19:
- 2016 – Vietnamese Iced Coffee Milkshake
- 2014 – Lemon Tart
- 2012 – Friday’s Food Quiz Number 23
- 2011 – Pear And Butterscotch Tart
- 2010 – Chorizo and Mushroom Pasta