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Le Chaudron recipe
Sablés au parmesan
Parmesan shortbread
⏱ 40 minServes 8Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
150 g (5 oz)flour
100 g (3½ oz)cold butter, diced
100 g (3½ oz)grated Parmesan
1egg yolk
1 teaspoonpaprika
1 pinchcayenne pepper
- 150 g (5 oz) flour
- 100 g (3½ oz) cold butter, diced
- 100 g (3½ oz) grated Parmesan
- 1 egg yolk
- 1 teaspoon paprika
- 1 pinch cayenne pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rub the cold butter into the flour until sandy.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Mix in the Parmesan, egg yolk and spices and bring together into a ball.
- Chill for 30 minutes.
- Roll out 5 mm (¼ in) thick and cut out small rounds.
- Bake on a lined sheet at 180°C (350°F) for 15 minutes.
- Cool on a rack.
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