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Recipe Instructions:

100 grams soft butter
100 grams self-rising flour
100 grams strong cheese, grated (I use 50/50 Parmesan and vintage cheddar)
1 pinch cayenne pepper
1 tablespoon fresh rosemary needles, finely chopped (optional)
Salt (optional)

Preheat the oven to 350° F (180° C). Whizz all the ingredients together in a food processor, or rub them together with your fingers. Form into a roll, wrap in cling wrap, and put in the fridge for 20 minutes to firm up (this makes cutting it easier).
Cut into thin slices and place them on a parchment-lined baking sheet. Cook for 12 to 15 minutes, until golden on top. If you want to add rosemary salt, pound the needles in a mortar with a pinch of salt and add a small sprinkle onto the sables when they come out of the oven. Cool on a wire rack to let them crisp up.