JO'S CHEESE WAFERS
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan toast pecans in one layer in middle of oven until a shade darker and fragrant, about 10 minutes. Transfer nuts while still hot to a bowl and toss with 1 tablespoon butter and salt to taste. Cool nuts completely and finely chop.
- Coarsely grate Cheddar and transfer to a large bowl. Cut remaining 2 sticks butter into 16 pieces and scatter over cheese. Let cheese and butter soften. Add nuts, flour, and cayenne and with an electric mixer beat mixture until it forms a dough.
- Divide dough into 8 pieces. On a sheet of wax paper roll each piece of dough into a 1-inch-diameter log and wrap logs tightly in wax paper and foil. Chill logs at least 8 hours and up to 1 week. Dough keeps, frozen, 2 months. Preheat oven to 350°F.
- Working with 1 log at a time, with a sharp knife cut log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on parchment-lined baking sheets. Bake wafers in batches in middle of oven until pale golden and just firm to the touch, 10 to 12 minutes. Cool wafers on baking sheet 2 minutes. With a metal spatula transfer wafers to a rack to cool. Turn wafers over and sprinkle with salt to taste. (Crevices on undersides hold salt without letting it roll off.) Wafers keep in an airtight container at room temperature 4 days.
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Juned ahmed
[email protected]Overall, I'm not impressed with these cheese wafers. They're not very flavorful and they're a lot of work to make.
Ch Hameed Gujjar
[email protected]I'm not sure what I did wrong, but my cheese wafers turned out really oily. I think I'll try a different recipe next time.
Itz Nabintou
[email protected]These cheese wafers are a lot of work for not much payoff. I don't think I'll be making them again.
Leena Yameen
[email protected]I followed the recipe exactly, but my cheese wafers turned out too brown. I think I'll reduce the cooking time next time.
Bianca LL
[email protected]These cheese wafers are really bland. I think I'll add some herbs and spices to the batter next time.
Bushra Aziz
[email protected]I found that the cheese wafers didn't hold together very well. I think I'll try adding an egg to the batter next time.
MD NOZIR
[email protected]These cheese wafers are a bit too greasy for my taste. I think I'll try baking them instead of frying them next time.
Saru Saru
[email protected]I made these cheese wafers gluten-free by using almond flour instead of all-purpose flour.
Kendrew KW Lee
[email protected]These cheese wafers are a great way to sneak some extra veggies into your diet. I added some chopped spinach and carrots to the batter.
Bhola Chaudhary
[email protected]I'm not a big fan of cheese, but I really enjoyed these cheese wafers. They're not too cheesy and they have a nice crispy texture.
Babygirl Dixon
[email protected]I made these cheese wafers for my kids' school lunch and they loved them. They're a healthy and portable snack.
Salma El hofy
[email protected]These cheese wafers are a bit time-consuming to make, but they're worth the effort. They're so delicious and addictive.
Lindelwa Zulu
[email protected]I've tried several different cheese wafer recipes, but this one is my favorite. The wafers are always crispy and flavorful.
Sameen Nadeem
[email protected]These cheese wafers are a great way to use up leftover cheese. I always have a few blocks of cheese in my fridge, so it's nice to have a recipe that uses them up.
Khattak
[email protected]I love that these cheese wafers can be made ahead of time. It makes them perfect for busy weeknights.
Samay Daniels
[email protected]These cheese wafers are the perfect appetizer for any occasion. They're cheesy, crispy, and so easy to make.
sintya vargas
[email protected]I've been making these cheese wafers for years and they're always a crowd-pleaser.
Sovann
[email protected]These cheese wafers were a hit at my last party! They were so easy to make and everyone loved them.