ISO Cheese biscuits aka wafers aka crackers

[Melman]

My mom used to have the world's best recipe for cheese crackers/wafers/biscuits...they could be called nearly anything. She always made these at Christmas and were enjoyed tremendously by everyone. When she and my dad moved about 4 years ago, the recipe disappeared. She has been looking for a similar recipe ever since that time. I figured asking you guys would be a good idea. I'm going to try describing them so you know what I'm trying to find.

These crackers have a little bit of a "bite" to them...I think they have maybe a splash of hot sauce or something spicy in them. They have a very nice crisp crunch when you bite into them. After the dough is mixed, it's formed into long logs (two of them typically??) and then they're wrapped in waxed paper and refrigerated. After they're removed from the fridge, they're sliced into probably ~1/4" slices and topped with a pecan half before baking. The ingredients she thinks are in it - sharp cheese, flour, butter...and that's as far as she remembers. [Note: my mom had an aneurysm about 7.5 years ago...she does REALLY well these days, but she can't quite remember everything she once knew.] I've never made them...only eaten more than my share of them. :D

It's the light crunch and the slight "bite" that we're trying to find. Every recipe she's found so far is entirely too "flour-y" and no crunch. She also hasn't found a good cheesy flavor in any of her attempts.

So...does anyone make these things at the holidays or any other time? Any recommendations? I've looked in every cookbook that I own (I don't want to think of how many I've checked), and I can't come up with anything that sounds close.

Suggestions??? Thanks!!!!

[Kyra]

I have a Rose Levy Beranbaum recipe, from the Rose's Christmas Cookies cookbooks. It's called Savory Cheese Dollars. I'm sure it isn't the recipe your mother used, but maybe it would be close? It contains: flour, salt, black pepper, cayenne, sharp Cheddar, and butter. It does say to make into logs and refrigerate or freeze, then slice 1/4 inch thick and bake. Beranbaum describes them as "buttery, cheesy, crunchy." The recipe seems reasonably light on the flour, considering the yield.

Let me know if you want the full recipe! I hope you're able to find something.

[joybuzz]

We just had our cooking light supper club on Friday night and our theme was southern cooking and I made spicy cheese cocktail biscuits and they were spicy. I served them with wine. They really were delicious. I found the recipe at southern living on line. They looked like a cookie. The bite is 1/4 to 1/2 teaspoon of ground red pepper!

[Marsha]

Give these a try - they are the right era, and they fit the description - crunchy & with a bit of a bite. They freeze wonderfully.

Mildred’s Cheese Wafers

2 C flour
½ tsp salt
½ + tsp ground red pepper (cayenne)
2 sticks butter (not margerine)
8 oz Kraft sharp cheddar, grated
2 C Rice Krispies

Sift together flour, salt & red pepper. Cut butter into flour mixture as you would for pastry; add cheese. Mix with hands until dough-like consistency. Add Rice Krispies – mix only until blended.

Divide dough into 2 balls. Wrap each in waxed paper & chill overnight. Using your hands, roll pieces of the dough into large marble-sized balls. Place on slightly greased cookie sheet. Mash flat with fork.

Bake 350, 15-20 minutes, until only light brown on bottom. Spread very little on cookie sheet so you can put them close together.

[Melman]

Those all sound wonderful. Kyra and joybuzz, could you post those recipes? I think there's a chance my mom would recognize it she found one close enough. Marsha, the taste of the Rice Krispie cheese wafers is actually pretty close to the flavor/texture we're trying to recreate, but we know it doesn't have Rice Krispies in the original recipe. She's had to settle for the Rice Krispie version while looking for the original one.

Thanks so much!!

[funniegrrl]

The "bite" in every cheese wafer I've ever had has been red pepper / cayenne.

[sneezles]

Hey, Mel!
This is a good recipe but doesn't call for the pecan half but easily remedied! ;)

Cheddar Cheese Wafers

2 cups grated aged Cheddar cheese
1/2 cup unsalted butter
1 cup all-purpose flour
1 tsp dry mustard
1 tsp Worcestershire sauce
1/4 tsp hot pepper sauce


Combine cheese with butter until creamed. Beat in flour, mustard, Worcestershire sauce and hot pepper sauce. Mix until dough is formed. Shape dough into two logs about 1 1/2-inch in diameter and about 10-inch long. Wrap in waxed paper and refrigerate for a few hours or overnight.

Slice rolls carefully into 1/4-inch slices and place on greased baking sheets. Bake in a preheated 375° F oven for 7-9 minutes, or until just beginning to turn golden. Cool on wire racks.

[Melman]

I agree that cayenne or red pepper is likely an ingredient. We've eliminated lots of recipes because they don't contain either ingredient. It's the excess flour that seems to be drowning out the crisp and the "bite".

I just want my favorite cheese wafers back in her house this Christmas! I'm on a mission. :D

[Melman]

Thanks Susan...that does look like a good option too. Yep, pecan half is easy to add. :D

I'm going to print all the recipes and show them to my mom. Darn, wouldn't it be just dreadful if we have to test all these before Christmas? :D :D :D

[Kyra]

Melman! I haven't forgotten you! I went out of town unexpectedly (emergency U2 concert) and am just now staggering back to real life. Give me a minute and I will dig out my cookbook and post this recipe for you. Hope it helps. (You could always have a cheese wafer bake-off--might be fun!)

kyra

[Kyra]

Savory Cheese Dollars (from Rose's Christmas Cookies by Rose Levy Beranbaum)

Equipment: ungreased cookie sheets

Ingredients

bleached all-purpose flour, 1 cup (sift into cup and level off) (4 oz or 114 grams)
salt, 1/4 teaspoon
black pepper, freshly ground, a sprinkling
cayenne pepper, pinch
grated sharp Cheddar cheese, 1 cup (4 oz or 113 grams)
unsalted butter, 8 tablespons (4 oz or 113 grams)

Food Processor Method

In a small bowl, whisk together the flour, salt, and peppers.
In a food processor with the metal blade, process the cheese and butter (cut the butter into small chunks if it is refrigerator-cold) until well mixed. Add the flour mixture and pulse in until well blended.

Electric Mixer Method

Soften the butter and cheese. In a small bowl, whisk together the flour, salt, and peppers. In a mixing bowl, cream the cheese with the butter until well mixed. On low speed, add the flour mixture and beat until well blended.

For Both Methods

Scrape the dough onto a piece of plastic wrap and refrigerate for about 1 hour, or until firm. Form the dough into three 1-inch diameter rolls. Wrap each roll in plastic wrap (and then aluminum foil if freezing) and refrigerate up to 3 days or freeze up to 3 months until shortly before serving.

Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 425 degrees.

If the dough has been frozen, remove it from the freezer and let it rest for a few minutes or until it is easy to slice. Slice the dough into 1/4 inch slices. Place the slices about 1/2 inch apart on the cookie sheets.

Bake for 8 to 10 minutes or until very lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks. Serve immediately or at room temperature.

Store
In an airtight container at room temperature

Keeps
One month. Unbaked dough keeps 3 days refrigerated, 3 months frozen.

Yield
4 dozen 1 1/2 inch hors d'oeuvres

Smart Cookie (tips)
There is no need to sift the flour if you have a scale and weigh the flour. Sifting is for accurate measure only in this recipe.

Allow the cookie sheets to cool completely before using for the next batch.

Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.