Cheese and oregano sablés

Of all the baking I've been doing lately these savory sablés were a great surprise: they are delicious - especially still warm from the oven - and perfect to be served with drinks before dinner; I can assure you they're wonderful with cold beer, prosecco and champagne, and if you try them with something else I would love to know. :)

Cheese and oregano sablés
slightly adapted from the fabulous and beautiful Scandilicious Baking

1 ½ cups + 1 tablespoon (220g) all purpose flour
¼ teaspoon table salt
pinch of freshly ground black pepper
½ cup (113g/1 stick) unsalted butter, very cold and diced
150g parmesan cheese, finely grated
2 medium eggs* + 1 egg, extra, lightly beaten with a fork, for brushing the sablés
2-3 tablespoons whole milk, cold
2-3 tablespoons dried oregano, for sprinkling

In a food processor, pulse the flour, salt, pepper and butter together until the mixture resembles breadcrumbs. Add the cheese and blitz again, then with the motor running add the eggs and 2 tablespoons of the milk and process just until a dough starts to form – add more milk if necessary. Divide the dough in half, then transfer each half to a large piece of baking paper, shaping each into a log. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here. Wrap in parchment. Chill in freezer until very firm.
Preheat oven to 200°C/400°F; line two large baking sheets with baking paper.
Unwrap one log at a time (keep the other in the freezer). Cut into 6mm (¼in) thick rounds; space 5cm (2in) apart onto prepared sheets. Lightly brush each slice with the egg glaze and sprinkle with the oregano. Bake for 10-12 minutes or until they are firm to touch and their bottoms are evenly golden brown. Cool the cookies on the baking sheets on wire racks for about 5 minutes, then transfer the cookies to the racks and cool completely. Repeat the process with the other dough log.
Store in an airtight container at room temperature for up to 4 days.

* I used 1 very large egg instead of 2 medium eggs

Makes about 40