Rosemary Wafer Recipe
As cheese was in the air this week, we attempted the Rosemary Wafer Recipe by Philippa Vanstone in addition to trying the Ginger Cookie Recipe (also from Philippa Vanstone’s 500 cookies recipe book).
* Note that there is no sugar but salt used in this recipe and together with the chopped rosemary, the cookie tasted savoury and herby.
“Herby little cookies that are great served as an accompaniment to dips or pâté…” – Philippa Vanstone, author of 500 cookies.
Ingredients :-
300 g (10 oz) plain flour
¼ tsp baking powder
175 g (6 oz) unsalted butter, melted
75 g (3 oz) Parmesan Cheese, finely grated
2 tbsp freshly chopped rosemary
2 egg yolks
Pinch of Salt
- Start by measuring the ingredients necessary for this recipe and pre-heat the oven to 175°C or 350°F.
- Mix the flour, baking powder, salt and butter until the mixture is well combined and resembles breadcrumbs.
- Adding the parmesan cheese, egg yolks and chopped rosemary, work the dough until it is firm.
- Roll the dough out to about 3 to 4mm thick and cut them into square (or any desired shape). Lay them out on the tray with baking sheets.
- Bake for 8 to 10 minutes until golden.
- Remove immediately from oven when done and let them cook on a wire rack. When cool, the wafers can be stored in an airtight container.
