Baking| Savoury Dill Cheddar Buckwheat Sables … a spicy #baketogether

“As for butter versus margarine, I trust cows more than chemists.”
Joan Gussow

Savoury Dill Cheddar Buckwheat SablesThese cookies suprised me. When I made the dough I thought  I had it’ all wrong. Ambitiously adding ingredients with not enough deep thought,  I wrote them off even before I baked them. But sometimes substitution can be a pleasant surprise. These Savoury Dill Cheddar Buckwheat Sables were a happy ending to one such culinary adventure!Savoury Dill Cheddar Buckwheat SablesI hardly ever bake sables. Please don’t get me wrong. I love the cookies to bits but somewhere in my head I associate them to be loaded with butter. Chocolate sables = guilty pleasure, a pleasure I can ill afford these days as baking and food seems to rule my existence! Got to keep the butter down; not out, but down!Savoury Dill Cheddar Buckwheat SablesI missed the last  couple of months of #baketogether, Abby Dodges absolutely charming bake up party. The talented Abby inspires a group of avid bakers month after month with a #baketogether recipe that you are encouraged to play around with. Just my cup of tea coffee! I’ve had some wonderful past entries with Double Chocolate Mousse Cookies, Classic Spice Apple Walnut Buttermilk Cake, and Plum Almond Ginger Summer Fruit Cake.Savoury Dill Cheddar Buckwheat SablesThis month she called for savoury cookies from her recipe for Spicy Parmesan Sables. Though still short on time, and breathless in life, I couldn’t keep away from them. I LOVE SAVOURY BAKING. Besides, the  ‘not so terrible anymore’  teen is constantly craving for either double chocolate double almond biscotti {recipe on its way}, or ‘something chili’ please!Savoury Dill Cheddar Buckwheat SablesI decided to experiment because halfway through I ran out of plain flour! I made up the weight with buckwheat, and used fresh dill to flavour the cookies. Dill and cheddar make for good pairing, and I have had a huge patch of dill growing in my garden. After an overnight rest, the cookies were baking soon.Savoury Dill Cheddar Buckwheat SablesDill is a beautiful herb, delicate with a wonderful aromatic flavour that comes to life when the leaves are chopped. In India, there is a more robust variety of dill, locally called soya, which is widely used in the winter months in North India.Savoury Dill Cheddar Buckwheat SablesOne bite into the warm cookie and I was so relieved. These were so good. Thankfully the dill wasn’t overpowering, and the buckwheat gave the cookie good texture, other than scoring on the whole grain front too! However whole grains like buckwheat are an acquired taste, and unfortunately the ‘not so terrible anymore’  teen didn’t love it to bits.Savoury Dill Cheddar Buckwheat Sables I was a little disheartened and hesitatingly ran it past the ‘now threatening to be quite terrible’ pre-teen. He said, “YUM! Can I have the whole box?“. You win some, you lose some. These are a nice cheese tray cookie and would pair well with mature cheddar and fruit! As Abby says, “Made with butter, cheese, flour and cayenne for a kick, they make for a lovely hors d’oeuvre to serve with wine or cocktails and the possible twists are endless”

Thank you Abby for yet another winning recipe, and also yet another chance to push my boundaries. You are an inspiration!

[print_this]Recipe: Savoury Dill Cheddar Buckwheat Sables
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Summary: A savoury cookie that packs big-time flavor with a flaky, melt-in-your-mouth texture. Made with butter, cheese, flour and cayenne for a kick, these cheese crackers make for a lovely hors d’oeuvre to serve with wine or cocktails. Makes 29-30 sables.

Prep Time: 15 minutes
Total Time: 40 minutes {plus chilling time}

  • 110gm all purpose flour
  • 50gm buckwheat flour {or use all plain flour}
  • 50gm cheddar, grated
  • 1 teaspoon table salt
  • 1 tsp chopped fresh dill
  • 1/4 teaspoon {adjust to taste} red chili pepper {or cayenne pepper}
  • 100gm unsalted butter, cut into cubes, well chilled
  • 2 tablespoons very cold water
  • Sea salt & fresh dill for sprinkling


  1. To make the dough:
  2. Put the flour, buckwheat flour, cheese, salt and chili powder in a food processor and pulse briefly to combine. Add the butter and pulse until the butter pieces are slightly larger than pea size, about 10 to 12 pulses depending on your machine. Drizzle the water evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine.
  3. Dump the moist crumbs onto the unfloured counter and gather into a pile. With the heel of you hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Two or three ‘smears’ should do the trick. Using a bench scraper, gather the dough together and turn it about 45 degrees and give it one or two more smears. {see visuals here}
  4. Gather the dough together and shape the dough into a 7 1/4-inch long and 2 1/4 -inch wide rectangle using the bench scraper to make the sides nice and straight. Wrap tightly in plastic wrap and refrigerate until very firm, about 3 hours, or up to 2 days.
  5. Position a rack in the center of the oven and heat the oven to 190°c. Line two large baking sheets with parchment. { I used just one cookie sheet}
  6. Using a thin, sharp knife, cut the logs into 1/4-inch slices and arrange about 1 inch apart {they don’t spread much at all} on the prepared sheets. If you like, sprinkle the crackers with a little sea salt and fresh dill before baking.
  7. Bake, one sheet at a time, until nutty brown around the edges, 16 to 18 minutes.  Serve slightly warm or room temperature. {If they aren’t crisp as you like, you can bake them at a lower temperature for 10-15 minutes longer. Keep an eye so they don’t get burnt}.
  8. Note: The dough can be shaped and frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Likewise, tuck the baked and cooled sables in a heavy duty zip top bag and stash them in the freezer. Thaw at room temperature and warm them for a few minutes at 160°C to refresh the flavors.


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Also find me on The Rabid Baker, The Times of India


  • 5 years ago

    For me, baking most things is turning guilty pleasure! How I wished, no such thing as the battle of the bulge existed, for I just have to have to bake (and taste and test to be sure!)!! The sables are tempting, dill in a savory cookie and with cheddar, yumm!

  • ana
    5 years ago

    I have a question for you:

    What digital camera you have? Nice pictures and recipe too.have nice day!

    • 5 years ago

      Hi Ana. I use a Canon 50D with a 2.8f/100mm Canon macro lens, and also a normal Sigma.

  • 5 years ago

    A great use of buckwheat flour. Those would be perfect with a glass of white wine. I also rarely bake sablés for that reason… It woild be awesome if weI could eat as many baked goods as we wished without feeling guilty or having to go on a diet afterwards.



  • 5 years ago

    Looks delicious 🙂

  • 5 years ago

    Oh! Savory cookies, they look delicious!

  • 5 years ago

    I saw something called ‘kutu ka atta’ in Spar today – is that the hindi name for buckwheat?

    • 5 years ago

      Yes that is Sneha. Buckwheat is sold as kuttu ka aata here in India.

      • 5 years ago

        Excellent! Just picked up some – lovely recipe – sables made healthy! Thanks Deeba!

  • I like how you always substitute flour with a healthier alternative.. makes it easier on the diet conscience!! quite taken in with the crackers!!

  • 5 years ago

    Are sables something like biscuits? Looks like the kind of treat to munch on while reading a good book.

  • 5 years ago

    The photos are stunning…such a beautiful mix of colours that give off a soft sheen. And the cookies?!?!…I am so making them!

  • I could see putting some homemade gravlax on this. They look wonderful!

  • Yummers! I love buckwheat and the versatility. That looks like a delicious box of sables 😀

  • 5 years ago

    These look amazing, such sophisticated flavors! 🙂

  • 5 years ago

    Love the flavour combination of these gorgeous sables! I hardly ever bake savory things, but this one is tempting. It’s 1 am and I’m getting hungry looking at these!

    By the way, didn’t realize you were in Gurgaon! I’m from there, but live in Toronto now. Parents are still there. Need to send my mom your blog link – she would love it!

  • Bianca
    5 years ago

    Thanks for the recipe.. The Savoury Dill Cheddar Buckwheat Sables makes me hungry.. I’ll call my friends to baked with me at home..

  • 5 years ago

    I’ve missed so many Bake Togethers and this one I may still be able to fit in since I love savory treats like this. And yes, these could be a love-them-or-not kind of cookie but I would love them – especially with dill and cheddar. Yours are always perfect and gorgeous!

  • 5 years ago

    I love your pictures and these sables look so good! I’m starving 🙂

  • 5 years ago

    Love the wonderful color and the speckled look of the sables!

  • I juts LOVE LOVE LOVE your props! You have such a unique style… so different from all other food bloggers!

  • 5 years ago

    Buck wheat flour is a very good alternative for plain flour. Cheddar and the other spice mix has worked well together and they were baked so perfectly. Love the pics deeba.

  • Hi Deeba… I found your blog via The Very Hungry Cook, and I think I have been living under a rock – what an awesome site I’ve been missing out on! I absolutely love what you have here.. Your site is beautiful, your photographs flawless and your recipes mouthwatering! You have a new follower in me!! 🙂

  • Maryden25
    5 years ago

    I love to cook savory food! And this recipe will be my latest collection of recipe. I can’t wait to bake this. I want to experience the good taste and how the combination of the ingredients taste like.

  • 5 years ago

    Never saw, never heard about sables, never tasted these cookies!
    Love your photos, love your styling, love your props! 🙂 🙂 🙂

  • Lenon35
    5 years ago

    This is very interesting and creative way of baking, how I wish I can do this the same… It’s nice to beautify a kind of recipe for an additional attraction…

  • 5 years ago

    I keep seeing savory cookies I want to try lately, and here’s one more! The buckwheat flour sounds great in these. I love the idea of a cheese tray cookie.

  • 5 years ago

    good post…

  • 5 years ago

    i’ve been on a sable craze lately, baking all sorts of sweet sables and now, these savory ones do look mighty tempting even though I’m not a fan of savory cookies. i love that it scores on the grain front – more reason for me to try! 🙂

  • 5 years ago

    Love the savoury aspect of these sales Deeba.

  • ShirlleyFai
    5 years ago

    Looks interesting but I am not sure if this can be perfect for my family…Lets give this a try and see if I will love this…

  • Lacey12
    5 years ago

    This is truly delicious, very interesting recipe that new in my eyes and to the taste of my lovable family…

  • 5 years ago

    Gorgeous photos Deeba, making me want a little snack right now! Love anything with chilli in, but you knew that right? Lol!

  • 5 years ago

    Yes, This recipe is different, and it’s realy a surpise snack!
    looks so cute, must be good taste!

  • 5 years ago

    Mouth. Watering.

  • Maryam
    5 years ago

    Thanks for sharing here a delicious recipe, do lovely try by a mommy like me… My lovely kitchen seems become more interesting if I will try to prepare this cookies…

  • Theriz26
    5 years ago

    Wow! It look so delicious! that is why i’m so excited to try this. Thanks for sharing your recipe to us!

  • 5 years ago

    Oh I so love the idea of adding buckwheat flour to Abby’s recipe and your photos are stunning.

  • Fiona
    4 years ago

    It’s funny, my family likes corn bread muffins for breakfast with maple butter, and the corn bread sticks baked in the molds, but they do not like it baked in a slab and cut into pieces.

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