WHOLE-GRAIN SEED WAFERS
About sixty 2- to 2 ½-inch cookies
These not-so-sweet cookies are a superb way to try out different whole-grain flours such as buckwheat, Kamut, spelt, rye, corn, or whole wheat. Because they straddle the line between savory and sweet, they are excellent served as part of a cheese platter.
Preheat the oven to 350°F. Line 2 baking sheets or cookie sheets with parchment paper.
Beat together in a medium bowl, or in a stand mixer with the paddle attachment, until smooth:
- 2 sticks (8 oz or 225g) unsalted butter, softened
- ⅔ cup (130g) sugar
If desired, beat in:
- (Finely grated zest of 1 lemon or 1 orange)
Whisk together in a medium bowl:
- 2 cups (250g) all-purpose flour
- 1 cup (130g) whole-grain flour (see headnote above for ideas)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground fennel, coriander, or caraway, or ½ teaspoon ground cardamom
Add the flour mixture to the butter-sugar mixture, stirring until crumbly. Add:
- 6 to 7 tablespoons (30 to 45g) half-and-half, milk, or water
stirring in just enough so the dough comes together. Transfer the dough to a lightly floured work surface and lightly knead it to bring it together. Roll it out to a ⅛-inch thickness and cut out with a 2- to 2 ½-inch cutter. Place the cookies 1 inch apart on the baking sheets. Whisk together in a small bowl:
- ¼ cup (50g) sugar
- 2 tablespoons coarsely ground fennel, coriander, or caraway seeds, or 1 tablespoon coarsely ground cardamom seeds
Whisk in a second small bowl:
- 1 egg white
- 1 teaspoon water
Brush the cookies with the egg white, then sprinkle with the sugar mixture. Bake until set and lightly browned, 10 to 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.