- 1/2 cup (1 stick) unsalted room temp. butter, sliced (113 grams)
- 2 cups coarsely grated extra-sharp cheddar cheese (245 grams)
- 1/2 cup finely grated Parmesan cheese (55 grams)
- 1/2 teaspoon kosher salt (4 grams)
- 1/4 teaspoon cayenne pepper, plus 1/8 teaspoon) (2 grams)
- 1 cup all-purpose flour (138 grams)
- 1/4 teaspoon freshly ground black pepper (.8 grams)
- 1/8 teaspoon garlic powder (.4 grams)
Combine the butter, cheeses, salt, cayenne, and flour in a food processor and pulse several times until crumbly, then process for 30 seconds to 3 min., until a mass of dough forms and the food processor sounds like it wants to die.
Transfer the dough to the counter, divide evenly. Roll into two 8 inches logs, wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Or, freeze for later consumption.
Preheat the oven to 375°F.
Cut the chilled dough into ¼-inch slices and arrange them on a greased or silicon-lined baking sheet. Bake for 12 to 15 minutes, or until golden and crisp. Immediately sprinkle with salt, then transfer to a wire rack to cool. The wafers can be stored in an airtight container for up to 1 week.
This Recipe from Garden and Gun has aditional spices and an altered preporation process
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