Asiago Wafers

By Tamipri

Ingredients

• 1 1/2 c. flour
• 1 Tb. finely snipped fresh rosemary
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. ground white pepper
• 6 Tb. cold butter, cut into 18 pieces
• 2 c. finely grated Asiago cheese, (8 oz.)
• 2 Tb. milk
• 1/2 c. sour cream
• fresh rosemary leaves, opt.
• 2 egg whites, slight beaten (opt.)

Preparation

Step 1

1. In a large bowl, combine flour, snipped rosemary, salt, garlic powder and white pepper. Using a pastry blender or two knives, cut in butter until pieces are pea size. Add Asiago cheese; gently toss with a fork to combine. Drizzle milk over flour mixture ; gently toss to combine.

2. Drop small dollops of sour cream over flour mixture. Using a wooden spoon, stir until dough comes together and forms a ball.

3. Turn dough out onto a lightly floured surface. Divide dough in half. Using your hands, roll each dough half back and forth, from center to edges, to form a 6 1/2" log about 1 1/2 ' in diameter.

4. Place one log along the bottom edge of a piece of waxed paper or parchment paper. Roll up paper and dought log. If needed, continue to roll log back and forth to create an even shape from end to end. Repeat with second log. Chill for 24-48 hours.

5. Preheat oven to 325 degrees. Lightly grease baking sheets; set aside. Unwrap logs. Using a sharp serrated knife, cut logs into 1/-1/4" thick slices. Place slices 1/2" apart on prepared baking sheets. If desired, dip rosemary leaves in egg whites and place on the center of each slice.

6. Bake for 18-22 minutes or until golden (do not overbrown the edges). Transfer to wire racks and cool.

To Make Ahead: Prepare dough as directed through step 4. Overwrap logs in foil; freeze for up to 2 months. To serve, continue as directed in step 5, thawing the logs for 30-60 minutes before slicing.

To Bake Ahead: Prepare, bake and cool crackers as directed. Layer crackers between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.