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1
Put flour and salt in mixing bowl.
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2
With fingers, work half the butter into the flour until it resembles damp, crumbly sand.
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3
Add the remaining cold butter chunks and the cheese and stir with a fork to distribute.
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4
Stir in milk and quickly gather dough into a ball with floured hands.
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5
(There should be visible butter chunks in the dough.)
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6
Squash dough into a rough rectangle about 1 inch thick.
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7
Dust dough with flour and roll to a long rectangle about 8 by 14 inches and about 1/2-inch thick, with the longer side facing you.
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8
Fold dough into thirds: first fold in right side, then left side on top of it, making a nearly square package three layers high.
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9
Dust again with flour and roll out to make same size rectangle, then fold it again.
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10
Dust and repeat once more.
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11
Wrap well in plastic film and refrigerate for at least 1 hour, or up to 1 day in advance.
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12
Heat oven to 400 degrees.
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13
Cut dough in half.
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14
Refrigerate half the dough and roll the other piece out to a thickness of about 1/8 inch.
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15
(Do not roll too thin or pastry will not puff.)
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16
To make wafers, cut dough into 2-inch rounds with a sharp cookie cutter (or cut into diamonds with a knife).
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17
To make straws, cut dough in strips 1/2-inch by 5 inches.
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18
Twist strips 2 or 3 times and press down ends to prevent unfurling.
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19
Place wafers or straws on a parchment-lined baking sheet.
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20
Paint lightly with egg wash and sprinkle with flaky salt.
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21
Add sprinklings of cumin seed, black pepper, rosemary or smoked paprika if desired, and a little more grated cheese.
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22
Bake for 8 to 9 minutes, until well browned and crisp.
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23
Let cool before serving.
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24
Repeat process with remaining half of dough.
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25
Note: To make heart-shaped palmiers, cut dough in half as above.
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26
Working with one dough half (and refrigerating the other), roll dough to a rectangle about 12 by 8 inches and 1/8-inch thick, with the longer side facing you.
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27
Paint entire sheet of dough with egg wash and sprinkle with cheese.
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28
Tightly roll each of the long edges toward the center so you have a long, somewhat narrow log consisting of 2 connected side-by-side cylinders.
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29
Cut crosswise into 1/4-inch thick slices.
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30
Pinch the round side of each slice to form a heart shape.
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31
Flatten each heart-shaped slice with rolling pin and place on parchment-lined baking sheet.
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32
Dab each heart with egg wash and sprinkle with flaky salt.
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33
Bake for 9 to 10 minutes, until well browned.
