Salt and pepper wafers

Salt and pepper wafers

By
From
How to Cook Pastry
Makes
30
Photographer
Peter Cassidy

Mixed peppercorns, available from delicatessens and supermarkets, give these wafers a good balance of flavour. Bake the wafers in batches if oven space and baking sheets are in short supply. Keep the uncooked wafers well chilled until ready to bake. They are perfect to accompany drinks or cocktails.

Ingredients

Quantity Ingredient
1 quantity see method for ingredients
extra flour, to dust
1 tablespoon mixed peppercorns, (black, white, green and pink)
1 tablespoon fleur de sel or flaked sea salt, plus extra to sprinkle
1 egg
large pinch cayenne pepper

Method

  1. Roll out the pastry on a lightly floured surface to a 25 x 30cm rectangle. Using a large, sharp knife, trim the edges to make a neat rectangle.
  2. Finely crush the peppercorns using a pestle and mortar or with the end of a rolling pin in a small bowl. Sprinkle the crushed peppercorns and 1 tbsp salt evenly over the pastry. Fold in two, like a book, then roll out again to its original size.
  3. Cut the pastry into 4 strips, across its width. Using a fork, lightly beat the egg with a very small pinch of salt and the cayenne, then pass through a sieve into a bowl.
  4. Brush a band of egg wash down the centre of 3 strips and carefully place them on top of each other, with the egg wash facing upwards. Place the remaining piece on top. Press a rolling pin down along the middle of the stack of pastry to seal the bands together. Avoid pressing the edges together and keep the layers separate.
  5. Cut the stack into slices at 1cm intervals. The slices will comprise 4 thin layers of pastry, joined and sealed at the centre.
  6. Take one of the slices, twist it at the centre and place it on a baking sheet lined with baking parchment. Fan out each end to loosen the strips.
  7. Shape the remaining slices in the same way, spacing them well apart as they will expand as they cook. Brush each with a little egg glaze, without letting it drip down the sides, then chill in the fridge for 15 minutes. Meanwhile, heat the oven to 200°C.
  8. Brush a little more egg glaze over each wafer and sprinkle with a little extra salt. Bake for 10–15 minutes, or until pale golden and cooked through. Remove from the oven and transfer to a wire rack to cool.
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