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Le Chaudron recipe
Sablés salés chauve-souris du vampire
Savory Parmesan bat cookies
⏱ 45 minServes 8Medium240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
200 g (7 oz)all-purpose flour
100 g (3½ oz)unsalted butter
80 g (3 oz)grated Parmesan
1whole egg
2 tbsppoppy seeds
- 200 g (7 oz) all-purpose flour
- 100 g (3½ oz) unsalted butter
- 80 g (3 oz) grated Parmesan
- 1 whole egg
- 2 tbsp poppy seeds
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 flour, cold butter and Parmesan together with your fingertips in the bowl until it looks like coarse crumbs.
- Add the whole egg and work the dough just enough to bring it into a ball, then wrap it and chill for 30 minutes to firm up.
- Preheat the oven to 180 °C (350 °F) fan, then roll out the dough on a floured surface to an even ½ cm (¼ in) thickness.
- Cut out bat shapes with the cutter and place them on the parchment-lined sheet, slightly apart.
- Sprinkle with poppy seeds for a dark, nighttime look, then bake for about 12 minutes until golden and crisp.
- Let the bat cookies cool on a rack so they turn crumbly, then serve as an appetizer — a whole flock ready to keep the vampire company.
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