5 may

Cheese Wafers

Mrs H Bollinger, Parkes Branch

MAKES 16

50 g (½ cup) grated cheddar cheese

50 g butter, chopped

pinch cayenne pepper

2 egg yolks

juice of 1 lemon

2 sheets frozen puff pastry, thawed

Preheat oven to 180°C. Line a baking tray with baking paper.

Combine the cheddar, butter and cayenne in a small saucepan over low heat. Combine one of the egg yolks and lemon juice in a small bowl, stir to mix well and add to the pan. Cook, stirring constantly, until the cheese melts and the mixture is smooth. Do not let the mixture overheat or it will curdle.

Using a 4 cm round pastry cutter, cut 32 rounds from the pastry. Spread a little cheese mixture over half the rounds, leaving a slight border around each edge. Lightly wet the edges with water, place another round on top and press the edges to seal.

Place wafers on the baking tray. Combine remaining egg yolk with a little water and brush over the wafers. Bake for 12–15 minutes, or until puffed and deep golden.