Sables are delicious little crumbly shortbread biscuits. These are flavoured with parmesan cheese and they are so easy to make, to the point where I generally make these as a little amuse bouche whenever I have people around for dinner. They go really well with a nice glass of wine and would equally work as part of a cheeseboard at the end of a meal.

Recipe from Delicious Magazine. Makes 16.

160g plain flour
½ tsp fine sea salt
½ tsp cayenne pepper
a pinch of English mustard powder
150g chilled, cubed unsalted butter
150g grated parmesan
1 beaten free-range egg
poppy seeds

In a food processor, pulse the flour, salt, cayenne pepper and English mustard powder.

Add the butter, then pulse until you have a mixture that looks like breadcrumbs. Add the parmesan and 1 teaspoon of cold water, then pulse to form a dough.

Shape in to a log, then wrap in cling film and chill for at least 30 minutes or up to 48 hours.

Heat the oven to 180°C/ 160°C fan/gas 4. Slice the dough into 5mm rounds and place on a lined baking sheet about 3cm apart (the biscuits will spread a little in the oven.) Brush with the beaten egg, then sprinkle with extra sea salt and poppy seeds. Bake for 12 minutes or until golden.