These homemade wafers can increase the appeal of a buffet cheese display. The bread flour makes a firmer cracker.
The recipe doubles easily, though you might have to do it in 2 batches, because the dough is made in the food processor. The cap of a 48-ounce bottle of Crisco vegetable oil can be used for a cookie cutter here.
Make Ahead: The baked, cooled biscuits can be stored in an airtight tin for up to 1 month.
Servings: 42 small biscuits
- 1/2 cup dry red wine
- 1 cup bread flour
- 3 tablespoons sugar
- 1 teaspoon cracked black pepper
- 1 teaspoon minced rosemary or thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 tablespoons extra-virgin olive oil
Bring the wine to a boil in a small saucepan over medium-high heat. Boil for 2 to 3 minutes or until the liquid has reduced by half. Remove from the heat.
Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line 2 large baking sheets with parchment paper or silicone liners.
Combine the flour, sugar, black pepper, rosemary or thyme, salt and baking powder in a food processor; pulse to mix well.
Combine the reduced wine and oil in a liquid measuring cup, then add to the food processor. Process until a lump of dough forms.
Lightly flour a work surface. Turn the dough out onto the work surface and roll out to a little more than 1/8-inch thick. Use a 1 1/2-inch round cookie cutter to cut rounds of dough, placing them 1/2 inch apart on the baking sheets. Re-roll the dough scraps once or twice to yield the full amount of biscuits.
Bake for about 15 minutes, then rotate the baking sheets top to bottom and front to back between the 2 oven racks. Bake for 10 to 15 minutes or until golden brown and crisp. Transfer the biscuits to a wire rack to cool completely before serving or storing.
Adapted from "The Perfect Recipe for Losing Weight & Eating Great," by Pam Anderson (Houghton Mifflin, 2008).
Tested by Bonnie S. Benwick.
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