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Easy Cheddar Wafers
- Active Time 10m
- Total Time 30m
About 48 Wafers (serving size: 1 wafer)
Chef Martha McGinnis learned to make these cheesy wafers from her mother, who served them every Christmas.
- 1/2 pound sharp Cheddar, grated (about 2 cups)
- 4 tablespoons unsalted butter, softened
- 1/4 teaspoon celery seeds
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- 1/4 teaspoon Tabasco sauce
- 1/8 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
In a standing mixer or food processor, beat the cheese, butter, celery seeds, Worcestershire, dry mustard, Tabasco and cayenne on medium speed or process until smooth. Add the flour and beat on low speed or process until combined. Gather the dough into a ball and knead a few times on a lightly floured surface. Shape the dough into a 12-inch log, wrap in plastic and refrigerate until firm.
Preheat the oven to 350 degrees F. Sprinkle 2 baking sheets with the salt. Slice the log 1/4-inch thick and arrange the slices 1 inch apart on the baking sheets. Bake the wafers for about 20 minutes, or until lightly browned on the bottom and around the edges. Transfer them to a wire rack to cool before serving.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
37 calories; 3g total fat; 8mg cholesterol; 69mg sodium; 2g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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