Sablés are delicate, sweet or savory, butter-laden crisps. (The name is the French word for sand, referring to the crumbly texture of the cookie/cracker.) I remember enjoying a delicious sweet version years ago in Brittany, but did not know how to make them until this month. The March Baketogether “assignment” is Abby Dodge’s version of Spicy Parmesan Sablés. She has encouraged us to change shape, cheese, flavor and/or texture. In other words, using her recipe as an inspiration, group members take the concept in different directions. Sitting at my kitchen table and looking out the window, I realized that the chives growing on my deck look enticing. With a log of goat cheese in the freezer, the chives on my deck, and Dijon mustard in the refrigerator, I had my own take on sablés in hand. The MWK (MotherWouldKnow) version followed the pattern of many meals in my house – look around and figure out how to proceed without a trip to the store.
