Olive Spelt Sablés
Sablés are French cookies or biscuits and comes from a French word that means “sands” due to the sandy texture created by rubbing together butter, flour, and sometimes sugar. As with all cookies they can be either sweet or savory. This delectable cookie is savory and best enjoyed as an appetizer with that special glass of wine or cocktail. Plan on serving five to six sablés per person as they are small and quite addictive!
Onward:
Spelt flour is used here to enhance the sandy texture and nutty flavor of the Gruyère cheese. Spelt is an ancient grain that is related to whole wheat. Like whole wheat spelt contains the protein gluten and should be avoided by those on gluten-free diets. Because it is a whole-grain flour, spelt is high in fiber and slower than refined carbohydrate to be absorbed into the bloodstream. This recipe may be halved or doubled. Extra dough may be stored well-wrapped in the freezer for a quick appetizer to accompany that special glass of wine. Best to enjoy with friends!
About 5 dozen cookies
INGREDIENTS:
7 ½ ounces Gruyère cheese, finely grated (about 3 cups)
10 tablespoons butter, softened
2 teaspoons extra virgin olive oil
6 ⅓ ounces spelt four (1 ½ cups)
½ cup Kalamata olives, dried in a paper towel, chopped
2 teaspoon fresh rosemary, finely chopped (optional)
DIRECTIONS:
1. In a mixer with a paddle attachment mix the cheese, butter, olive oil, and flour until it all comes together into a uniform dough. Remove from the mixer and fold in the chopped olives and rosemary.
2. Roll the dough into two cylindrical rounds one-inch in diameter about the size of a thick cigar. Wrap in plastic wrap and twist the wrap ends to compact the rolls. Refrigerate for a minimum of two hours or overnight. If sealed well it may be frozen for future use.
3. Preheat the oven to 375°F. Place a baking rack in the center of the oven. Line a sheet pan with parchment paper or a Silpat mat. Slice the roll into one-fourth inch thick cookies. Place on the prepared sheet pan an inch apart. Bake for ten to twelve minutes until just barely brown.
4. Remove to a cooling rack and serve warm.
