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Cheese Wafers

Photo Credit
Lynn Hammarstrom-Craggs/Shutterstock
The Editors
Yield
Makes 4 dozen wafers.
Category
Dips and Spreads
Course
Appetizers
Preparation Method
Bake
Sources
The Country Innkeepers' Cookbook
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Far superior to the expensive, store-bought crackers, these classic round Cheese Wafers are an easy homemade alternative! Discover the difference! You can make these  and just keep them in the refrigerator until ready to bake (in less than 10 minutes). 

You can buy grated or pre-shredded cheese if you’re short on time, however, we recommend freshly grating the cheese since cheese is the star ingredient; it makes a difference in the taste. You can grate by hand or use a food processor. Make sure your cheese is cold and firm to grate more easily.

This recipe makes four dozen bite-size cheese wafers. We like to smear with a soft cheese and pepper jelly.

Ingredients
1/2 pound sharp cheddar cheese, freshly grated (2 cups)
4 tablespoons butter, room temperature
3/4 cup flour
1/2 teaspoon salt
1/8 teaspoon Tabasco sauce
Instructions

Preheat oven to 475°F.

In a large bowl, mix the cheese and butter together until “creamed.”

Mix in flour and salt, then add Tabasco. 

Firm into a long roll that is one inch in diameter.

Wrap the roll in wax paper and chill thoroughly. When ready to bake …

Cut the roll in slices 1/8 inch thick. They should be flat. 

Place slices onto a ungreased baking sheet. 

Bake in a 475 degrees F oven for 8 minutes—or until golden brown and firm.

Cool. Store in airtight container up to 1 week.

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Elouise (not verified)

2 years 4 months ago

The ingredients list salt but the recipe does not tell you to add it at any point. I'm guessing it should go in with the flour???

Vonnie Deak (not verified)

11 years 7 months ago

In this recipe it did not specify what kind of flour to use, self rising or all purpose. It didn't have baking powder in it so I assumed you use self rising flour. Is that what you use?