A savoury sablé that holds its own on a grazing platter, alongside a glass of wine, or next to a sharp cup of tea. The kind of thing you reach for repeatedly without entirely meaning to. 

What makes it special
Sharp, crumbly, deeply savoury — built on Gray’s Hill cheddar from Coonoor, three hilltops away as the crow flies. The Malabar black pepper is bold, aromatic, with that piney heat cheap pepper simply doesn’t have. Capers from Ishka Farms, whose regenerative farming approach I’ve long admired. 

Each sablé is rolled in pahadi ginger loon before baking — a zingy, tart, salty mountain spice blend from a women’s cooperative — so the first thing you get is a smack on the lips, like the salt rim of a well-made cocktail, except tangier. The pepper follows. The cheddar holds everything together.