1/4 pound Roquefort
2 quart mixing bowl
1/4 pound softened butter (1 stick)
2 Tbsp. whipping cream
1 egg yolk
1- 1/3 cups sifted all-purpose flour, more if needed
Salt to taste
Lightly buttered baking sheets
1 egg beaten with 1/2 teaspoon water in a small bowl
Preheat oven to 425°F.
Mash the cheese in the bowl with a mixing fork. Beat in the butter, cream, and egg yolk. Then knead in the flour. Form into a ball, wrap in waxed paper, and chill until firm. Roll out 1/4-inch thick, cut into 1-1/2 inch rounds, brush with egg wash, and bake until the gallettes have puffed and browned lightly, 7 to 10 minutes. Cool them on a rack.
The dough for these gallettes may also serve as a pastry dough for tarts and turnovers.
Yield: Makes about 48 wafers