Recipe by Donna Matthews
This recipe came from a Colonial Williamsburg cookbook. It is now a regular part of our Thanksgiving traditions, served in the afternoon along with other appetizers and a lot of good fellowship.
- 2 cups flour
- 2 teaspoons salt
- 1 teaspoon ground ginger
- 2⁄3 cup shortening
- 2 cups sharp cheddar cheese, grated
- 1⁄2 cup sesame seeds, toasted
- 1 teaspoon Worcestershire sauce
- 4 tablespoons ice water (or more)
Directions See How It's Made
- Combine all dry ingredients in a medium bowl.
- Cut in shortening until the size of little pebbles.
- NOTE: I often grate frozen butter and stir it in with a fork rather than cutting in shortening.
- Mix in grated cheese with a fork.
- With a fork, stir in worchestershire sauce.
- Add ice water and quickly stir into a ball.
- Knead with hands, adding more ice water as needed, until smooth and pliable like pie crust dough.
- Do not handle any more than necessary.
- Divide dough in half and form into 2 logs about 1-1/2 inches in diameter and 8 inches long.
- Wrap in waxed paper.
- Place in airtight container (such as a zip bag) in the refrigerator until ready to bake.
- These can be made days ahead.
- When ready to bake, preheat oven to 400 degrees.
- Grease cookie sheets.
- Slice wafers off log and flatten to desired thinness (about 1/8 inch.
- Bake about 10 to 12 minutes or until starting to lightly brown.
- Let cool just slightly on cookie sheet to firm up; but best when served warm.