Cheddar Cheese Wafers

 

I made these little wafer crackers for Lily a couple of weeks ago and they were a hit.  She loves cheese (or, chesssss as she calls it), and is obsessed with crackers.  Annie’s Bunnies are pretty much a staple in this house, but – and stop me if I’m wrong – isn’t $4 for a box of crackers a little ridiculous?  Yes, they are organic.  I understand that, and try to stick to mostly organic for the tot, but $4?!  Especially considering half the box ends up on the floor/ in Buster’s belly.  So, I made my own darn crackers.  And Lily liked them just the same (maybe more, if that’s possible).  AND her mom and dad loved the wafers, too, and ended up stealing most of them.  It’s like stealing candy cheddar from a baby…

The best part about these wafers is that you can make them into any shape you want, any size you please, and you can even make cheese straws.  Or, if you want to get really crazy, use a different kind of cheese!  Think pepper jack.  Yum.

Ok, stop listening to my blathering and go make some cheddar wafers!

Cheddar Cheese Wafers

1 1/2 cups (6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons unsalted butter, softened
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes (optional – I obviously didn’t put them in for Lily’s crackers)
1 tablespoon half-and-half or cream

Preheat the oven to 350°F.

In a food processor, combine the cheese, butter, flour, salt and red pepper (if you’re using it) until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.

On a lightly floured surface, roll the dough until it is about 1/8-inch thick. Now you can use cookie cutters, a knife, or a pizza roller to shape the dough however you like. Gently transfer the crackers to an ungreased cookie sheet lined with parchment, leaving at least 1/4-inch between them.

Bake on the middle rack for 12 to 15 minutes, or until the edges are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.

Serve at room temperature. These will keep in the refrigerator, in a sealed container, for two days (if you don’t eat them all!).

Source: Smitten Kitchen

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Comments

  1. LOVE THESE!! I cannot wait to make these. My 2 year old son loves crackers and we go through the store bought stuff so fast. This will be nice to be able to make at home! Thanks for sharing. (I’m also part of the SITStahood! Nice to meet you!)

  2. Can you substitute half and half with milk? Thanks

  3. Regarding your recipe for cheddar cheese wafers. Can i make the dough and freeze it for future use?

    • I haven’t tried it, but it definitely seems like you could. Just let the dough thaw in the fridge and then go to town. Or, if you’re really looking ahead, you could freeze the individual crackers (make sure you freeze them spread out in a single layer before transfering to a freezer bag) and then just throw them on a cookie sheet and bake for a couple of extra minutes.

Trackbacks

  1. [...] the last time I had them, but I decided that I needed to find a comparable recipe.  Well, I did!  I made these, didn’t roll them thin and they tasted exactly like the soft, chewy and cheese-y crackers of [...]

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