INGREDIENTS
- 4 oz. Sharp cheddar
- 1 stick Unsalted butter
- 1 1/2 cups All-Purpose flour
- 1 tsp. Salt
- 1 tsp. Cayenne pepper
- 1 tsp. Crushed red pepper flakes
- 1 tsp. Benne seeds (or sesame)
DIRECTIONS:
In a bowl of an electric mixer fitted with the paddle attachment, beat the cheese and butter until creamy, 2-3 minutes. In a bowl, mix together the flour, salt, cayenne, and chili flakes. Add the flour mixture to the cheese mixture and beat on low speed until large clumps of smooth, thick dough form, 2-3 minutes.
Pour onto a baking sheet of parchment paper and gently knead to form a disk of dough. Top the disk with a second sheet of parchment and roll between 1/16 to ⅛ inch thick. Fold under the ends of the paper and place on a baking sheet. Refrigerate until the dough is well chilled, at least 4 hours and up to overnight.
Preheat oven at 375 degrees. Line a baking sheet with parchment.
Use a round 1 ½ inch cutter to stamp out as many wafers as possible. Arrange them about 1 inch apart on the parchment baking sheet. Gather, roll, and cut the scrapes once. Prick the center of each wafer with the tines of a fork. Sprinkle with benne or sesame seeds, pressing gently to help the seeds adhere.
Bake until the wafers are golden brown around the edges, 12-15 minutes.
Article Provided By: Allison Thomas
