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Crispy Cheese Wafers (stand mixer recipe)

This has become one of our favorite snacks to have on hand. They're cheesy crackers with just a little heat to them to make them interesting. You could make this without a stand mixer too but it just happens to be really easy to throw together if you have a stand mixer.

I only made 2/3 of the recipe since I tend to buy the half-pound blocks of cheddar cheese. Once I had to add 2 Tbsp of water since the dough looked crumbly and wasn't forming a ball but the rest of the times I didn't need to add water. Divided dough in half and stuck both balls into a plastic container and kept in fridge for 2 days. When I took the dough out of the fridge, it was very cold and stiff at first. Had to warm it up enough to be malleable before I was able to roll it out. (warmed it by leaving it on the counter and then kneading it with my hands). I didn't measure the pieces I was cutting out using a pizza cutter but kept them to mostly similar sized pieces. Surprised to see that they puffed up and tasted really good! Some batches puffed up beautifully evenly while others looked a little bumpier. My friend said maybe the difference was in how much I had let the butter soften. If it got to the point of being melted, the resulting texture would differ.

Crispy Cheese Wafers
Recipe from booklet that came with Kitchenaid Stand Mixer

3 cups (12 oz) shredded extra sharp cheddar cheese
3/4 cup butter, softened and cut up
1 1/2 cups all-purpose flour
1/2 tsp cayenne

Place cheese and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 45 seconds. Turn to speed 4 and beat about 30 seconds, or until well blended. Add flour and cayenne. Turn to STIR speed and mix about 45 seconds, or until mixture forms a ball.

Divide dough in half. Wrap half of dough in plastic wrap and refrigerate. On floured surface with floured rolling pin, roll remaining half of dough to 1/4 inch thick (about 12 x 9" rectangle). Cut into 1 x 3" strips. With floured spactula, place on large lightly greased baking sheets. Bake at 375F for 10 to 12 minutes, or until set. Let stand 1 minute. Remove from pans and cool on wire rack. Repeat with remaining dough. Serve warm or at room temperature.

Yield: 30 servings (2 wafers per serving)

Per serving: about 108 cal, 4g protein, 5g carb, 8g fat, 12mg chol, 126mg sodium

Here's the list of ingredients for a 2/3 batch:

2 cups (8 oz) shredded extra sharp cheddar cheese
1/2 cup butter, softened and cut up
1 cup all-purpose flour
1/4 tsp cayenne

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yum! I wonder if I could make it in my food processor...

These are great! I have a similar recipe that I make in the food processor instead. I use them on top of tomato soup.

You can also roll out the dough and cut with tiny cutters to make the sweetest little crackers for kids.

ooh, can I have the food processor recipe??

Sure. I use this one: (almost identical to the one above)

1 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. cracked pepper
4 TBSP cold butter, cut into small pieces
8 ounces grated cheddar cheese (I used reduced fat sharp)
3-4 TBSP water

Pulse flour, salt, pepper, butter in the food processor till coarse crumbs form. Add the cheese a handful at a time, pulsing. Add water a tbsp at a time until mixture forms a ball. Chill 1 hour.

Roll to 1/8 inch thick and cut to shapes. Bake at 350 for 15-20 minutes until lightly browned.

They are a little greasy, so you could probably cut the butter and be ok.

thank you! did you make little goldfish shapes? or are those stars and hearts?

those are stars and hearts, just because i didn't happen to have a goldfish shaped cookie cutter.

Aww...I like those cute shapes! I'll have to try your ingredients since it uses less butter!

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I need to post the recipe for Flaky Dinner Rolls. It was my first try at making layers and layers of dough.

100 calories seems a little low

for only two crackers? That seemed high to me!

I mean the quoted calories seems low. ie. It should be higher.

Sorry, I wasnt clear :\

Keep in mind that the breakdown the booklet gave was for a serving size of TWO crackers. Then again, the cayenne does keep me from eating more than a handful at a time. Just to double check, I plugged the ingredients into the recipe calculator at SparkPeople and it came up with similar numbers (chol and sodium were different though):
Per serving: 109.2 cal, 3.5g protein, 4.9g carb, 8.4g fat, 24.3mg chol, 71.2mg sodium

those sound tasty, I'll have to try them when I can have dairy again!

Why are you only temporarily avoiding dairy?

The baby is allergic to cow milk through my breastmilk, something he'll hopefully grow out of.

ah ok. I know someone who was allergic to cow milk when he was a kid. They drank goat milk for him I think. And yes, he eventually grew out of it which is good because he would keep sneaking ice cream as a kid despite his allergies.

Unfortunately I can't even do goats milk! Paxton wasn't growing well when he was newborn, because he was so sick from the cows milk protein. The only way I knew was because of the colour/texture of his poopy diapers. I can't wait to eat cheese again. Usually by 6 months old babies start to grow out of it, Pax is 8 months and hasn't yet, but I'm holding up hope.

ah. Now I remember some posts talking about poop but I hadn't really grasped the significance. Hope he grows out of it soon!

OM NOM NOM NOM. And now I'm hungry!

*grin* I like it when I see food photos online that make me want to try those recipes :)

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Huh...I had saved a recipe for gougere years ago. I wonder if I'm now at the point where it seems doable...Back then it had sounded awesome but sounded like too hard a recipe for me.

I'm so going to make these when my teeth stop hurting!

I hope you like them! (and I hope your teeth calm down soon)

A stand mixer is the first thing Jon and I are putting on our registry!

*grin* I've been tempted to get one for years and finally jumped on a sale. Really happy with it!

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