Recipe for cheese wafers brings childhood memories
Jan. 18—I was flipping through a Southern cookbook the other day and found a recipe for what my mother used to call Cheese Krispies.
Mama only made these on special occasions — I’m not sure why — and they were always the hit of whatever appetizers were being served.
About 10 years ago, my husband started making cheese straws, which use a similar recipe, minus the crispy cereal. He puts his dough through a cookie press and makes long strips of Cheddar goodness.
These cheese wafers don’t require the muscle of a cookie press. You just make up the dough, roll it into balls and bake it.
There is one caveat, whether you’re making cheese straws or these wafers. You have to grate a block of Cheddar by hand. I love the convenience of the pre-shredded cheese, but hand-shredded cheese makes for a more flavorful, crunchy bite.
CRISPY CHEESE WAFERS
2 sticks unsalted butter, softened
1 (8-ounce) block sharp Cheddar cheese, grated
2 cups all-purpose flour
1 teaspoon cayenne pepper
1/2 teaspoon table salt
2 cups Rice Krispies cereal
Beat butter with a mixer on medium speed until smooth. Add the cheese, and beat until fully incorporated.
Stir together the flour, cayenne pepper and salt in a small bowl. Gradually add to the cheese mixture, beating until well blended after each addition. Stir in the cereal by hand.
Using a 1-tablespoon cookie scoop, form the cheese mixture into 1-inch balls and place on ungreased baking sheets. Flatten each slightly using the tines of a fork.
Bake at 350 degrees until lightly browned on the edges, 12 to 14 minutes. Cool on baking sheets for 2 minutes; remove to wire racks and cool completely, about 20 minutes. Makes 6 dozen.
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