I don’t have fond memories of cheddar wafers.
Sure, they taste delicious and are pretty much the simplest thing ever to bake, but when I was doing my culinary externship at a fancy schmancy yacht club in Florida, I was put on cheddar wafer duty.
Yes, cheddar wafer duty.
Once a week, I would spend four hours making a batch of 500 quarter-sized wafers. All the cheese had to be grated by hand (obviously) and once, I almost grated my finger off in the process. But that’s a different story for a different post. I sweated. I groaned. I ate a lot of cheese.
I haven’t so much as thought about cheddar wafers for two years now. Until yesterday afternoon, that is.
I was defrosting a tupperware full of black eyed pea stew and really wanted some sort of cracker/bread/cheese/thing to go with it. I ran out of my beloved Central Market green chili hatch tortilla chips last month and have been crying ever since.
So while I was pulling out random eye pillows and fig newtons from my fridge, I saw that I had a LOT of cheddar cheese. And by a lot, I mean three 16-oz bags.
sidenote: Chef would kill me if he knew I didn’t grate the cheese by hand for these crackers, but I’m pretty sure he has completely forgotten about both me and the cheddar wafers by now. Gulp.
The little cheesy wafer I came up with isn’t exactly the same as the ones I broke my back cranking out two years ago. That would be too painful. These are delicious though! And ridiculously quick to make.
They taste like cheese-its in the best way possible, and it’s very easy to eat an entire stack and then wonder where your life has gone. That was just me five minutes ago.
Has it been five minutes already? Oops.
I would serve these cheddar wafers with creamy tomato soup, black eyed pea stew, cheddar cheese, buffalo chicken dip (hellooo super bowl parties!), creamy white chicken chili and more cheddar cheese. ‘Cause you haven’t really lived until you’ve topped a homemade cheddar wafer with a big chunk of sharp cheddar cheese.
It’s snack time.
makes about 3 dozen small wafers
1 stick butter, melted
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/4 tsp ground white pepper
1/2 tsp salt
1/2 cup grated sharp cheddar cheese
1 1/2 tsp baking powder
2 cups all purpose flour
Preheat your oven to 350.
Whisk together the melted butter and eggs until creamy. Add the cheese and mix until combined. Add the baking powder, salt, white pepper, cayenne pepper, garlic powder and flour and mix well.
Roll out dough onto a floured surface until it’s a little less than 1/4th inch thick. Cut out small circles with cookie cutters and place onto a parchment paper lined sheet tray.
Bake for 20 minutes, or until golden.
**cheddar wafers are also easily baked and then stuck in the freezer, where they’ll stay fresh for up to three months.