Good recipe for cheese crackers but I'd recommend going very light on the cayenne - maybe half the amount if it's the first time you're serving them. I loved the recipe as written, but all the guests seemed to think it was on the peppery side.
http://food52.com/recipes/3112_cheese_crispettes
I've used this recipe to make wafers. You roll the dough into a long cylinder the diameter of the wafers, freeze it, and slice it thin. Bake for only 5-6 minutes and watch carefully.
Form it into a cylinder. Sorry. Also, Pegeen is right. There is a bit of cayenne in there because we like heat. If you don't, reduce it or cut it out entirely.
5 Comments
http://food52.com/recipes/3112_cheese_crispettes
I am not sure what you mean when you write "roll the dough"... what do you refer to?
Thanks,
Adina
Is this what you have in mind?
http://www.food52.com/recipes/14413_fresh_pears_and_frico