Crispy Cheese Wafers (stand mixer recipe)
Apr. 13th, 2011 09:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fitfoolThis 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
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
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2011-04-13 09:13 am (UTC)no subject
Date: 2011-04-13 09:20 am (UTC)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.
no subject
Date: 2011-04-13 09:26 am (UTC)no subject
Date: 2011-04-13 09:54 am (UTC)no subject
Date: 2011-04-14 10:08 pm (UTC)no subject
Date: 2011-04-17 12:14 pm (UTC)