 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 15 |
|
This recipe came from a Colonial Williamsburg cookbook. It is now a regular part of our Thanksgiving traditions, served in the afternoon along with other appetizers and a lot of good fellowship. Ingredients:
2 cups flour |
2 teaspoons salt |
1 teaspoon ground ginger |
2/3 cup shortening |
2 cups sharp cheddar cheese, grated |
1/2 cup sesame seeds, toasted |
1 teaspoon worcestershire sauce |
4 tablespoons ice water (or more) |
Directions:
1. Combine all dry ingredients in a medium bowl.
2. Cut in shortening until the size of little pebbles.
3. NOTE: I often grate frozen butter and stir it in with a fork rather than cutting in shortening.
4. Mix in grated cheese with a fork.
5. With a fork, stir in worchestershire sauce.
6. Add ice water and quickly stir into a ball.
7. Knead with hands, adding more ice water as needed, until smooth and pliable like pie crust dough.
8. Do not handle any more than necessary.
9. Divide dough in half and form into 2 logs about 1-1/2 inches in diameter and 8 inches long.
10. Wrap in waxed paper.
11. Place in airtight container (such as a zip bag) in the refrigerator until ready to bake.
12. These can be made days ahead.
13. When ready to bake, preheat oven to 400 degrees.
14. Grease cookie sheets.
15. Slice wafers off log and flatten to desired thinness (about 1/8 inch.
16. Bake about 10 to 12 minutes or until starting to lightly brown.
17. Let cool just slightly on cookie sheet to firm up; but best when served warm.
|
|