With still no rain in sight, they're raising the low water-table alarm on the radio but somehow the more seasoned plants aren't yet the worse for it.
Pélardon and sage shortbread cookie is just the thing to partner with a cool glass of white wine. And maybe sitting on the terrace will lure those rainclouds this way...
Biscuits apéro à la sauge (Savory Sage Shortbread)
Makes about 30 small cookies.
1 cup all purpose flour
1 cup white whole wheat flour
1/2 cup freshly, finely grated oldish goat cheese, like Pélardon (I used my Microplane)
3 tablespoons thinly sliced fresh sage leaves or 3 teaspoons dried sage (I've only ever used lemon sage, which is milder than regular sage)
1 tablespoon honey or brown sugar
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, cut into 1/2-inch-thick pieces, room temperature
salt for garnish (fleur de sel or coarse salt)
Combine all ingredients but the butter in a food processor. Add chopped butter; using on/off turns, process until dough comes together. Mix as little as possible; over-mixing will result in too-crumbly shortbread. Divide the dough in half. Shape each dough piece into log, wrap in plastic wrap and chill until firm enough to slice, about an hour. Cover one of the logs with aluminum foil and pop in the freezer, for when last minute guests arrive.
Preheat oven to 180C/350F. Line a baking sheet with parchment. Slice the remaining dough log into 1/2 cm-thick rounds; place on sheet, sprinkle sparingly with salt. Bake until cookies are golden, with just-browned edges, about 25 minutes. Cool on racks.