Comte Cheese Wafers

• Vegetarian

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 Generous pinch Cayenne pepper
  • 1 tsp Salt

• Dairy

  • 1 stick Butter, unsalted
  • 1/2 lb Comte cheese

• Liquids

  • 2 tsp Water

Found on asuechef.com

Description

Ingredients

• 1 stick unsalted butter, room temperature
• ½ lb of Comte Cheese, shredded (about 3 cups)
• 1 cup all purpose flour
• 1 tsp salt
• Generous pinch of cayenne pepper
• 2 tsp water

Directions

• In a large bowl, mix the butter and cheese together using a hand mixer.
• In a separate bowl, mix together the flour, salt and cayenne.
• Add the dry ingredients to the butter mixture in 3 increments, until completely incorporated. Then add 2 tsp of water and mix until the dough starts to come together. There should be no dry pieces at the bottom of the bowl.
• On a sheet of plastic wrap, shape the dough into a log. Roll the log into the plastic wrap, and twist both sides of the log like a piece of candy. Add a small amount of pressure while continuing to twist. This should make a uniform shaped log. Wrap in another piece of plastic wrap to keep it together and refrigerate for 1 hour or up to 3 days.
• Preheat the oven to 250 F and line a cookie sheet with parchment.
• Slice the dough into about ¼ inch, and place roughly two inches apart on the parchment.
• Bake for 15-17 minutes or until golden around the edges. For a harder/crunchier wafer, bake for 20 minutes.
• Remove from the oven and transfer to a cooling rack. Serve immediately, or freeze and defrost in the oven for a quick fix.