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  • Jennifer Mueller

Cooking through the Ages The Scent of Bay Rum Provencal Sables

Book 2 of the Abercromby Scandal continuing the story from The Scent of Blue Lotus

England 1900 with a stop in France for the clothes of course

1 stick of unsalted butter (8 tablespoons), room temperature

1/2 teaspoon Kosher salt

1/2 cup finely grated good Parmesan cheese

1 tablespoon fresh rosemary leaves, chopped

1 tablespoon fresh thyme leaves, chopped

1 egg

1 cup unbleached all-purpose flour

Directions

In a mixer fitted with the paddle attachment, cream together the butter, salt, cheese, and herbs until just combined. Scrape down the sides of the bowl with a silicone spatula, and add the egg. Mix until just combined. It will look a bit curdled.

Add the flour, and run the machine just until the dough comes together (you can’t see any dry flour), and not a second more. Turn the dough out onto a big sheet of plastic wrap, and knead two to three times, so the dough has no air pockets or cracks. Roll the dough, using the plastic wrap, into a 10-inch log. Refrigerate for 2 hours.

Preheat the oven to 350°F. Cut the ragged ends off the log of dough, and then slice into 1/4-inch rounds. Place the rounds on a parchment-lined baking sheet, and bake until the edges of the sablés are just golden, 15-17 minutes. Let stand 5 minutes outside to cool, then transfer to a wire rack. Serve with lots of rosé!


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