La Sablésienne Parmesan AOP & Black Pepper Savory Shortbread 40g

Parmesan and black pepper are a remarkably efficient flavour team. In La Sablésienne's 40 g savory sablé, the cheese brings salt and depth while pepper provides a clear, dry lift at the finish. The biscuit itself is based on wheat flour, butter and eggs, so it breaks with the short, crisp crumb of a sablé rather than the brittle snap of a wafer. The maker bakes the range in its Sablé-sur-Sarthe workshop and lists Parmesan AOP, salt, ammonium bicarbonate and rosemary extract in this exact recipe. There is also a small amount of sugar in the dough, but this belongs firmly on the savoury side of the table. It is assertive enough to sit beside a drink without a dip, yet not so dominant that a gentle spread disappears beneath it. The 40 g sleeve suits a quick drink for two or a small corner of a more generous cheese board. Serve the biscuits close to opening so the texture stays at its best. Sometimes the first bite of an evening needs no more explanation than cheese, pepper and good butter.

• A briny contrast: Put out Oliviers & Co Artichoke & Green Olive Spread in a separate bowl. Its vegetal softness and olive salinity complement the cheese, while the biscuit provides the crunch. The spread is sold separately; spoon it on at the last moment.
• Keep the board simple: Add sliced pear, a few grapes, or cool cucumber. Their freshness gives the pepper and Parmesan a pause between bites. A small wedge of mild cheese can join the plate, though the biscuit already supplies a savoury cheese note.
• Before dinner: Serve with a dry white wine or sparkling water and let the pepper do the seasoning. If guests arrive while dinner is still in the oven, one sleeve and a small dish of the spread above are enough to start the conversation. The drink and spread are separate from the biscuits.

Sablé-sur-Sarthe is famous for a sweet butter biscuit, and La Sablésienne has made its version in that town since the company was founded in 1962. This savory sleeve keeps the short dough and changes the flavour conversation. Parmesan AOP brings an Italian cheese tradition into the French bakery's aperitif range; black pepper is its plain-spoken companion. The maker presents this as one of several small savory recipes, alongside Comté and sesame, onion and paprika, and tomato and rosemary. The range is a good reminder that a local craft need not stay with one flavour or one mealtime. Here the result is especially easy to understand: a biscuit with enough cheese to be interesting, enough pepper to wake the palate, and a shape made for passing around a table.

Ingredients and allergens: Wheat flour, butter (milk), Parmesan AOP (milk), sugar, eggs, salt, ammonium bicarbonate, black pepper, rosemary extract. Made in a workshop that also uses sesame, soy and tree nuts.

Store in a cool, dry place, away from heat and moisture.