Rosemary and Black Onion Seed Wafers

Yield:  40 wafers

Preparation time is 30 minutes, refrigeration time 1 hour

Ingredients

• 85 grams Parmesan cheese, grated
• 60 grams cheddar, grated
• 110 grams plain flour (3/4 cup)
• 120 grams butter
• 1 teaspoon Worcestershire sauce (5 millilitres)
• 2 teaspoons finely chopped rosemary (10 millilitres)
• 1 teaspoon black onion seeds (5 millilitres)

Directions

1. Preheat the oven to 400 degrees Fahrenheit
2. Mix the two cheeses, flour, butter and Worcestershire sauce in a food processor until is resembles breadcrumbs. Add the rosemary and black onion seeds and whiz. Form the dough into a 2 centimetre thick disc and wrap it in plastic wrap and allow it to rest in the fridge for an hour.
3. Once rested, cut the dough into four pieces. Keep one out, return the others to the fridge. Roll out the dough on a floured surface until just a millimetre thick. Tear it into strips and place them on a baking tray lined with parchment paper. Bake until golden, about 6 minutes. Once you remove them from the oven allow them to harden for a minute, then remove with a spatula to a wire rack to cool.