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Bake Together-Goat Cheese, Pepper, Lemon Sables

Goat Cheese, Lemon,Pepper Sables


Abby Dodge’s Bake together this month is Sables,we used her spicy Parmesan sable as the base recipe and I tweaked it a bit to accommodate the ingredients that I used. Because I used goats cheese which is more moist than parmesan I decreased both the butter and liquid and instead of using water I used cold freshly squeezed lemon juice. The pepper is a 5 pepper blend, pink, white, black, green and central american allspice which I crushed using a mortar and pestle. The addition of lemon zest as well as lemon juice gives these sables a tangy flavor and the goat cheese and pepper give a bit of a bite. I served with some soft goat cheese with red pepper jam and tomato jam. Delicious! Here is the link to Bake Together with Abby Dodge.


6 oz flour- 1 1/3 cups
2 oz crumbled goat cheese
1 tsp salt
1 tsp mixed whole 5 pepper blend crushed with mortar and pestle
zest of 1 lemon
7 tbs cold unsalted butter
2 tbs  cold lemon juice
Weigh or measure the flour, crush the peppercorns and add to the food processor along with the salt and lemon zest, pulse a few times. Add the goat cheese and butter and pulse until it resembles crumbs, add the lemon juice and pulse 2 or 3 more times.   Dump the moist crumbs onto the unfloured counter and gather into a pile. With the heel of you hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Two or three ‘smears’ should do the trick. Using a bench scraper, gather the dough together and turn it about 45 degrees and give it one or two more smears.  Gather the dough together and shape the dough into a 7 1/4-inch long and 2 1/4 -inch wide rectangle using the bench scraper to make the sides nice and straight. Wrap tightly in plastic wrap and refrigerate until very firm, about 3 hours, or up to 2 days.
Position a rack in the center of the oven and heat the oven to 375°F.  Line two large baking sheets with parchment. Using a thin, sharp knife, cut the logs into 1/4-inch slices and arrange about 1 inch apart (they don’t spread much at all) on the prepared sheets. Bake, one sheet at a time,  until nutty brown around the edges, 16 to 18 minutes. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Serve slightly warm or room temperature.

12 Comments Post a comment
  1. I love this, Suzanne!! I made my version this morning, but it wasn’t the flavor I was looking for. Making another batch this afternoon. I love your use of goat cheese and lots of pepper blend – that’s just perfect!!!! When I finish experimenting on mine, I’m making yours.

    March 11, 2012
  2. Thank you so much, they are so good. I am eating with red pepper jam and bevi’s tomato jam with both cream cheese and goat cheese. Can’t wait to see your recipe I am so sure its going to be amazing.

    March 11, 2012
  3. I was planning on trying goat cheese too… love it! The texture looks really great, and perfectly baked. NICE!

    March 11, 2012
    • Thank you it took a couple of tries before I got it right, first one too moist. Can’t wait to see what you do with goat cheese, one of my favorites. They are so easy to make I really like them, so good with cheese and fruit.

      March 11, 2012
  4. Your flavor combination sounds delicious and I loved how you experimented to find just the right ratio between the cheese, lemon juice and flour. Well done!

    March 12, 2012
    • Thank you Abby, that means a lot coming from an expert like you. I had so much fun making them and they really turned out so good. I love your recipes and “bake together” learning so much. My first attempt at a sable.

      March 12, 2012
  5. Ooh, I LOVE this combination! I need to make my version this weekend. I love the switch to a little bit of savory this month!

    March 12, 2012
    • Thank you so much, me too, love the switch to savory. Really look forward to your submission!!

      March 12, 2012
  6. These look delicious! I hope my lemon-pepper sables are as perfect looking!! : )

    March 17, 2012
    • Hi Michelle;
      I love the combination I’m sure your sables will be great!

      March 17, 2012
  7. I absolutely LOVE your sables!! I am definitely going to make these in the very near future. Goat cheese is my very favorite so these are right up my alley

    March 25, 2012
    • Thank you so much, mine too! If you try them please let me know what you think.

      March 25, 2012

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