White Cheddar Cheese Wafers Food

CHEESE WAFERS

Steps:

• Preheat oven to 350.
• Cut butter into flour.
• Add cheese and seasonings.
• Fold in cereal.
• Drop by small spoonfuls on ungreased cookie sheets and flatten with back of spoon.
• Bake for 10-15 minutes.
• Don't let them get too brown!

CHEESE CRACKERS

Steps:

• Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
• Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
• Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
• Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
• Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
• Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
• Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
• Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
• Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.

CHEESE WAFERS

Steps:

• In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.

SCOTTISH SHARP-CHEDDAR SHORTBREAD

Steps:

• Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
• On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
• Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

PISTACHIO CHEESE WAFERS

Steps:

• In a proccesor or electic mixer beat together the butter and cheese. Then add 1 cup of flour and mix. In a seperate bowl combine the, salt and black and cayenne pepper. Add to the cheese mixture and beat until blended. Stir in the pistachios.
• Turn the dough onto a floured surface and divide in half. Shape each piece into a log and 1 inch across. Wrap in plastic wrap and chill until firm.
• Preheat oven to 350 degrees.
• Cut the chilled dough into 1/4 slices and place them about 2 inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes, until golden brown around the edges.
• Transfer to a rack to cool.

WHITE CHEDDAR CHEESE WAFERS

Steps:

• In large bowl, beat butter, cheese, salt, red pepper and garlic powder with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in pecans.
• Divide dough into 4 equal parts; roll each into 10-inch log. Wrap logs in plastic wrap; refrigerate at least 20 minutes.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut each into 24 pieces. Flatten to 2-inch rounds. On cookie sheets, place rounds 1 inch apart.
• Bake 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

CHEESE WAFERS OR STRAWS

Steps:

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