Even after narrowing my focus to Cynthia's vegetarian friendly recipes, I had a hard time deciding what to make. These Cheese Wafers I could not resist. A big thanks to Cynthia for promptly providing the recipe, along with helpful hints. It is absolutely essential that the cheese and butter are at room temperature. I made these on an unexpected afternoon off and in my haste, did not follow the instructions to a tee, which I should have in this instance. The result was a magnificent treat, but the mixture was a bit more crumbly than it should have been because my ingredients were somewhat cool. I've adapted the recipe ever so slightly to accommodate my kitchen.
Cheddar Cheese Wafers
1 cup of finely grated extra old cheddar cheese
1/2 cup of unsalted butter, softened
1 cup of unbleached white flour
1/2 teaspoon of sea salt
1/2 - 1 teaspoon of cayenne
In a medium bowl, mash together all of the ingredients with a fork until well blended.
Cynthia suggests you transfer the mixture to a pastry bag and pipe directly unto an ungreased baking sheet, roughly 3 - 4 inches in length. You can then lightly press the dough with a fork or leave as is.
Alternately, you can shape the dough into small balls or logs and flatten them.
Bake in a preheated 400 degree oven for roughly 12 minutes, or until lightly browned. Cool on a wire rack.
Makes 12 - 14.