Thursday, March 29, 2012
Cacao Nib - Oat Sables and Dairy Success
My friend Julie dropped by with a bag of oat flour this week. Such a good friend! She and I share a love of oats, especially in chocolate chip oatmeal cookie form, and I promised I’d bake a treat for her using the oat flour.
While musing over the oat flour (delightful moments indeed), I thought of Abby Dodge’s Bake Together Challenge. This month’s recipe is a savory sable. I am always fond of a buttery, flaky cracker and Abby shared her recipe to get started.
With the oat and chocolate theme foremost on my mind, I decided to create a savory version for the sables. By swapping out some of the all-purpose flour for oat flour and including cacao nibs I could get the oat and chocolate flavors without the sweetness of a cookie. A little goat cheese added creamy indulgence, too.
The dough for the sables came together perfectly and was easy to work with. The resulting sable is delicate and crispy, rather like an afternoon tea biscuit. They are quite dainty and pair well with a soft topping, such as clotted cream or cultured butter.
Speaking of which, I am happy to report I had great success with making cultured butter and clotted cream this week! Small jars of each sit in my fridge now and make me very happy every time I open the door. I must admit, I’ve been in dairy heaven with all the tasting I’ve been doing. Clotted cream is a new family favorite, and I can’t wait to start dipping this spring’s fresh radishes in the butter. So much to look forward to!
Cacao Nib - Oat Sables
Adapted from Abby Dodge’s Spicy Parmesan Sables
Ingredients I used:
2/3 cup all-purpose flour
2/3 cup oat flour
2 ounces soft goat cheese
1 teaspoon kosher salt
1/8 teaspoon allspice
1 tablespoon brown sugar
8 tablespoons (4 ounces) chilled, unsalted butter, cut into slices
2 tablespoons + 1 1/2 teaspoons cold water
1/4 cup cacao nibs
Fleur de sel for sprinkling
I followed Abby’s directions exactly, adding the cacao nibs after the cold water and pulsing a few times.