Gruyere Cheese and Caraway Seed Wafers

Preheat the oven to 200 ̊C.

Place the cheeses, butter, flour, salt, cayenne pepper, thyme, caraway and black sesame seeds in a food processor and pulse to coarse crumbs. Pulse in just enough water to bring the dough loosely together but do not process into a tight ball. The amount of water you need to add depends on the moisture content of the flour you use.

Tip onto the bench and knead lightly to bring the dough together. Do not overwork or the dough will become tough. Divide the mixture in two, form each half into a disc, cover and chill until firm.

Roll each disc out to 1⁄2 cm thick on a lightly floured bench. Cut into long strips and using a palette knife, transfer to lined baking trays. Cover and refrigerate or freeze until firm. Bake for 8-10 minutes until a good golden colour. Cool on a rack. Makes about 24.

Menu: Serve these with Pork Fillet, Parsnip Mash and Black Olive Dressing as main and Pistachio and Black Doris Plum Tart to finish.

Make and freeze the unbaked wafers up to 2 weeks ahead. Cook them from frozen on the day of serving. Store in an airtight container. Toasted, whole cumin seeds can be used in place of the caraway seeds.