It all started with an idea.

Sage. Biscuit. Sage biscuit. Hmmm…

Well, let’s not overdo it – here is the outcome. I used an Italian recipe for biscotti alla salvia which I found after some researching, and I ran it through Goolge Translate, adapted the proportions a bit – the result is a delicious buttery cookie that can easily be turned into a savory cheese and sage sablé or a sweet treat. The sage works wonderfully with both, actually.

Sanni

Ingredients:

For the sage butter:

• 100 grams of butter
• 3 to 4 stems of fresh sage, very finely chopped

For the sweet biscuits:

• 130 grams of flour (German type 405)
• 50 grams of sage butter (see above), cold
• 50 grams of cold butter
• 1 pinch of fleur de sel
• 35 grams of icing sugar
• 1 teaspoon of baking powder

For the savory biscuits:

• 150 grams of flour (German type 405)
• 50 grams of sage butter (see above), cold
• 50 grams of cold butter
• 100 grams of ground Parmigiano Reggiano
• 1/2 teaspoon of fleur de sel
• 1 1/2 teaspoon of ground black pepper
• 1 teaspoon of baking powder

Preparation:

Preparing the sage butter:

1. Melt the butter in a small sauce-pan over medium heat. The butter should not brown, so do not let it get too hot.
2. When the butter is completely melted, add the chopped sage and let cook for approximately 1 minute. Then take off the heat, let cool down and refrigerate until entirely solid.

Preparing the sweet biscuits:

1. Pass the flour through a fine mesh onto a clean work surface.
2. Cut the sage butter and the butter into smaller chunks into the flour. Then rub the mixture between your hands until you have a crumble.
3. Add the baking powder, sugar and salt, and knead into a smooth dough. Add a bit more flour if too soft.
4. Roll into one long roll (approxiamtely 2 cm diameter), wrap in cellophane and refrigerate until properly hard (minimum 30 minutes).

Preparing the savory biscuits:

1. Pass the flour through a fine mesh onto a clean work surface.
2. Cut the sage butter and the butter into smaller chunks into the flour. Then rub the mixture between your hands until you have a crumble.
3. Add the baking powder, ground pepper and salt, and knead into a smooth dough.
4. When you have a smooth dough, knead in the cheese rather quickly.
5. Roll into one long roll (approxiamtely 2 cm diameter), wrap in cellophane and refrigerate until properly hard (minimum 30 minutes).

Baking the biscuits:

1. Pre-heat the oven to 160 degrees Celsius (fan oven).
2. Take the dough rolls out of the fridge, unwrap and cut into slice approximately 1 cm thick.
3. Place the biscuits on two baking trays lined with parchment paper.
4. Bake together for approximately 15 to 20 minutes until golden and just lightly brown.

The biscuits keep well in an air-tight container.