Slice and Bake Cheese Wafers

School Days, School Days, Dear ole Golden School Days…Children arrive home “hangry”. So have this prepped and ready in your fanny pack (I hear they’re making a comeback!). I suggest forgetting the pecans for your grade schoolers, but that version may be nice for a dinner party app for friends, also fun to sprinkle with a bit of powdered sugar. Just thinking out loud. Food is meant to temp as well as to nourish. Perfect snack. Afterall, Life is Too Short for Dull Food! Go Bake it!

1 stick butter, sliced
2 cups coarsely grated extra sharp cheddar cheese
1/2 cup finely grated Parmesan cheese
1/2 t kosher salt, plus more for sprinkling on top
1/4 t cayenne pepper
1 cup all purpose flour
Garnishes may be powered sugar, pecan halves, sliced olives, thyme leaves.

Combine butter, cheeses, salt, cayenne, and flour in food processor.
Pulse several times until crumbly.
Process 30 seconds more until a mass forms.
Transfer dough to sheet of parchment paper.
Roll into log about 2 inches in diameter.
Wrap in the parchment and refrigerate for at least an hour, or overnight.

Preheat oven to 350 degrees.
Cut the chilled dough into 1/4 inch slices.
Arrange on parchment lined baking sheet.
Top with preferred garnish if you like.
Bake 12 minutes or until golden and crisp.
Immediately sprinkle with salt.
Transfer to wire rack to cool.
Wafers can be stored in airtight container for up to a week.

This cheese wafer is the good-time, slice and bake cousin of the cheese straw.
Keep a log of cheese wafer dough in the fridge, and in 20 minutes you have a delicious little treat.
Dough may be wrapped in parchment, then in aluminum foil, then placed in zip top freezer bag. It may be frozen for 3 months.

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