Anchovy Sable – The Commons – Mathew Evans

So the Anchovy Sable from Mathew Evan’s book The Commons was the first thing I have baked… ever! Baking, I had felt, should be left to those with a passion, but during the Covid I’ve decided to get over myself and have a go.

The Sable I found a little fragile and so dangerously moreish that I may have to hide the book. You will not stop at one. Definitely NOT for the dieter.

150g (51/2/1 cup) plain ( all purpose) flour

140 g ( 5 oz) unsalted butter, chilled and cubed

40 g ( 1 1/2) parmesan, finely grated

30g ( 10z) anchovies, very finely chopped

1 tablespoon poppy seeds

Tip the flour into a large bowl and rub in the butter until it resembles fine breadcrumbs. Stir in the cheese, then add the anchovies and gentle mix together to make a firm dough.

Alternatively, you could do this in a food processor by adding the four, butter and cheese, then pulsing until fine before adding the anchovies and pulsing again until the mixture just comes together.

Either way, once it’s done and you have a manageable dough, roll it into a log about 4 cm ( 1 1/2 ) wide . You can cut this log in half to make it easier to manage if you need to. roll the log in the poppy seeds. Wrap in plastic wrap and pop in the fridge to chill for 30 minutes.

Preheat the oven to 200 C ( 400F)

Using a sharp knife, cut the unwrapped, chilled log into slices about 1/2 cm ( 1/4 in) thick, to make around 35 biscuits in total.
Place the biscuits on a lined baking tray, leaving a little room between each to allow for spreading when baking. Bake for 10 minutes, or until just starting to turn golden. Transfer to wire rack to cool.

Store in an airtight container for 2 – 3 days or simply just eat them all in one great big sitting. Then think about eating a carrot for your health.

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