Parmesan & Black Pepper Sablés
I was travelling through the Irish countryside last year and stayed in a beautiful estate in Slane, Co. Meath for a few nights. My host was a very kind woman who couldn't done enough for me, suggesting the best hikes and restaurants in the area.
She also invited me into her kitchen where we discussed our mutual love of food. In the evening she would serve these parmesan sablés with a digestif and I got some tips off her as to how they were made. These as rich and nutty, and deceivingly filling. Perfect with a glass of sherry, port or brandy.
Ingredients
Getting started
click or tap on the recipe cards
below for the full instructions
