Say Cheese

I am in one of my crazy snacking mood again. It started few weeks ago and I can't seem to stop it. It is seriuosly addictive. I am constantly looking for something to munch on eventhough I am not hungry. I know... it is an unhealthy habit... but... * giggling and shrugging my shoulder, giving the what-can-I-do look *

Anyway, instead of buying potato chips from the supermarket [feeling guilty of snacking and trying very hard to refrain myself], I thought I would make something instead, something healthier perhaps. So I have decided to make some cheese snacks - Cheese Twist and Parmesan Wafers

CHEESE ! Not really any better of than potato chips, isn't it ? Ha ha...

0_o

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Cheese Twist :
Recipe adopted from Better Homes & Gardens TV show

2 sheets of puff pastry (approx. 25cm x 25cm)
1 tablespoon of melted butter
1 cup of parmesan cheese, grated
1 cup of cheddar cheese, grated
sugar (optional)
flour (for working on the pastry sheet)

1. Lay a sheet of puff pastry on a floured surface
2. Brush the entire side up of the pastry sheet with melted butter
3. Sprinkle the parmesan cheese onto the pastry sheet
4. Lay the second sheet of puff pastry on top of the first sheet
5. Place a sheet of baking paper over the pastry and compress it a little with a rolling pin
6. Sprinkle the cheddar cheese on top and repeat step 5 (to prevent the cheese from falling)
7. Cut into 10 strips. If the strips are too long, do what I did and cut them into half
8. Twist the strips and place on a baking tray laid with baking paper
9. Bake in a 180°c preheated oven for about 15 minutes or until golden and crisp
10. Sprinkle a little sugar over the twists (optional preference) and serve

Parmesan Wafers:
Recipe adopted from Better Homes & Gardens magazine

75g plain flour
50g cold butter, grated
100g parmesan cheese, coarsely grated
1 egg
2 teaspoons dijon mustard
1 tablespoon milk
45g flaked or slivered almonds

1. Preheat the oven to 180°c (fan forced). Line baking tray with baking paper
2. Sift the flour in a medium bowl. Add butter and rub it through the flour until mixture has a very fine consistency
3. Add the parmesan and mix to combine
4. In a separate bowl, beat together the egg, mustard and milk with a fork until well combined
5. Add wet ingredients to the flour mixture and use a fork to combine
6. Gently stir through the almonds with a metal spoon
7. Place dessertspoonfuls of the mixture onto the baking tray and spread each one out with the back of a wet spoon until 10cm in diameter and very thin
8. Bake in the preheated oven for 8-9 minutes until golden
9. Cool on the trays until firm enough to handle, then transfer to a wire cooling rack to cool completely