Annie Bell’s sun-dried tomato sables recipe

Homemade cocktail shortbreads are my holy grail when it comes to drinks. Especially good with the tomato double-up of a Bloody Mary.

sun-dried tomato sables
Andrew Burton

Makes approx 35

50g sun-dried tomatoes
100g unsalted butter, diced
1 tbsp milk
150g plain flour
50g ground almonds
80g finely grated gruyère

  1. Whiz the sun-dried tomatoes to a paste in a food processor, then add the butter and whiz again until creamed together. Now add the milk, flour and ground almonds and whiz to a crumble. Sprinkle over half the cheese and continue to whiz until the mixture clings in lumps.
  2. Bring the dough together with your hands and knead it briefly between your palms until smooth. Halve and shape it into two logs about 3cm in diameter and 25cm long. Tear off a sheet of clingfilm 35cm-40cm in length, place a log along the length and wrap, then roll it on the worksurface until smooth and twist the ends. Repeat with the second log and chill these for at least 1 hour, or up to a couple of days.
  3. Preheat the oven to 160C/140C fan/gas 3. Unwrap each log and slice 1cm thick using a sharp knife. Arrange the biscuits spaced slightly apart on two nonstick baking sheets. Scatter a pinch of the remaining grated cheese over each biscuit and bake for 45 minutes until pale gold and crisp.
  4. Loosen with a spatula and leave to cool. These will keep well in an airtight container for at least a week.