Cheese Wafers (Julia Child's Art of French Cooking)

GALETTES AU FROMAGE (Cheese Wafers)
Source: Mastering the Art of French Cooking.
“These featherweight wafers are often made of Swiss cheese, but you can use other cheese or a mixture of cheeses if you wish, and thus employ leftovers. The dough contains just enough flour to hold the ‘galettes’ together while they bake, and ¾ cup of flour is usually right for Swiss cheese. You will probably need more if you are using soft cheeses, and should always bake one as a test.”

For about 30 wafers

½ pound (about 2 pressed-down cups) grated Swiss cheese or a mixture of cheeses
½ pound softened butter
¾ cup sifted all-purpose flour, more if needed
¼ teaspoon pepper
Pinch of cayenne pepper
Salt to taste

Lightly butterd baking sheets
1 egg beaten with ½ teaspoon water in a small bowl
½ cup grated Swiss cheese for topping

Preheat the oven to 425 degrees.

Knead all the ingredients together in a bowl or on a board. The mixture will be sticky. Roll a 1-tablespoon bit into a ball in the palms of your hands, then flatten it into a cake 1/4 inch thick. Bake 10 to 15 minutes in a hot oven to observe how it holds together; it should spread slightly, puff lightly, and brown. If it spreads out more than you wish, or is too fragile, knead in 1/4 cup more flour and make another test.

When you are satisfied, form the rest of the dough into cakes and place on baking sheets. Paint the tops with beaten egg and top each with a pinch of grated cheese. Bake for 8 to 10 minutes until the galettes have puffed, and browned slightly. Cool them on a rack.