Hey everyone, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Super Quick Homemade Sablés au chèvre et parmesan. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sablés au chèvre et parmesan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sablés au chèvre et parmesan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Sablés au chèvre et parmesan estimated approx 12 min.
To get started with this particular recipe, we must prepare a few components. You can cook Sablés au chèvre et parmesan using 4 ingredients and 3 steps. Here is how you cook that.
J’ai préparé ces petites sablés avec le reste d’une pâte à crumble salé. Top pour l’apéro #apero #aperitif
Ingredients and spices that need to be Take to make Sablés au chèvre et parmesan:
- 200 g farine
- 120 g beurre froid avec des cristaux de sel
- 70 g parmesan
- 50 g fromage de chèvre (buche)
Instructions to make to make Sablés au chèvre et parmesan
- Sablez la farine, le parmesan et le beurre.
- Avant de rassembler la pâte, mettez y des petits cubes de fromage de chèvre. Rassemblez la pâte et formez un boudin puis Filmez et réservez au frais 1h.
- Préchauffez votre four à 180° C. Coupez des rondelles 1cm d’épaisseur, placez-les sur une feuille de cuisson et enfournez une douzaine de minutes.
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So that is going to wrap this up for this special food Recipe of Award-winning Sablés au chèvre et parmesan. Thanks so much for your time. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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