Bite-size treats appreciated for their artful presentation, Herbed Cheese Wafers display a graceful leaf of feathery frond on each spicy baked-Cheddar round.
Herbed Cheese Wafers
Makes approximately 36
- ¾ cup butter, softened
- 1 (16-ounce) package sharp white Cheddar cheese, shredded
- 2 cups all-purpose flour
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh sage
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- 1 large egg white, lightly beaten
- Fresh herbs
- Preheat oven to 300º. Line baking sheets with parchment paper.
- In a large bowl, beat butter and cheese with a mixer at medium speed until creamy.
- In a medium bowl, stir together flour, basil, sage, salt, and red pepper. Gradually add flour mixture to butter mixture, beating until combined.
- On a lightly floured surface, roll out dough to ¼-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Place dough rounds on prepared pans. Brush tops of wafers with beaten egg white, lightly press herbs into tops, and brush again with beaten egg white.
- Bake until edges of wafers are golden brown, 20 to 25 minutes. Let cool on pans for 2 minutes. Remove from pans and let cool completely on wire racks. Store in air-tight containers for up to 3 days, or freeze for up to 1 month.
For more verdant recipes, see “Herb Lovers’ Garden” in the July/August 2019 issue, available at Victoriamag.com.