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Cheese Sablés with Fennel & Chilli - 80g

Cheese Sablés with Fennel & Chilli - 80g - Main image
Cheese Sablés with Fennel & Chilli - 80gCheese Sablés with Fennel & Chilli - 80g
$2.38 $4.75 In stock

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We believe there is no rival to these delicious and exceptionally cheesy morsels.

The Pea Green Boat Cheese Sablés are lovingly made using Italian parmesan, mature cheddar, butter and organic flour, alongside the shortbread in our bakery.

These Chilli & Fennel flavour sablés were awarded the Golden Fork from Scotland, in addition to 3-star Great Taste Awards in 2021, 2020 and 2019, and 2-star Great Taste Awards in 2024, 2023, and 2022, and 1-star Great Taste Award in 2025. 

The perfect accompaniment to your favourite tipple. Its warm, spicy notes pair especially well with Gin & Tonic and a cool beer or cider. Irresistible straight from the box or hot out of the oven.

 

INGREDIENTS: Flour (Wheat Flour (Gluten), Calcium, Iron, Niacin, Folic Acid, Thiamin), Mature Cheddar Cheese (32%) (Milk), Italian Parmigiano Reggiano Cheese (16%) (Milk, Salt, Rennet), Butter (Milk, Salt), Fennel Seeds (2.6%), Sea Salt, Chilli Powder (0.2%), Garlic Powder.

ALLERGEN ADVICE: For allergens, see ingredients in bold.

 

Find out more about our Cheese Sablés brand, Pea Green Boat, here >

Customer Reviews (4.8 / 5 · 16 reviews)

Claire N. ★★★★★

The parmesan and mature cheddar really come through in every bite, and the fennel adds a lovely aromatic sweetness that balances the chilli beautifully. I've already finished the whole box in two sittings—they're dangerously moreish.

Abigail ★★★★★

The heat from the chilli creeps up just after the fennel’s sweetness fades, and the crumbly shortbread texture holds together better than most sablés I’ve tried. A whole tin’s gone in a single evening with a glass of red wine, no regrets.

Lucy B. ★★★★★

The parmesan and cheddar really come through—these are genuinely cheesy, not just a hint. Snacked on them with a glass of wine and the fennel-chilli kick kept things interesting till the last crumb.

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