Ingredients
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1 cup reduced-fat cheddar cheese
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3 tablespoons unsalted butter
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3 tablespoons vegetable oil
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1 cup all-purpose flour
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1⁄2 teaspoon dry mustard
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1⁄4 teaspoon ground red pepper (cayenne)
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paprika (for dusting)
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Directions
Prep Time: 20 m | Cook Time: 1hr 5mins | Serves: 40
Cheesy Penny Wafers, This is a recipe from one of my favorite Reader’s Digest cookbooks (called Down Home Cooking) It’s an English appetizer recipe that’s easy to make and lower in fat than traditional versions of this recipe because it uses low-fat cheese ”, Easily prepared, even though I was in a hurry The dough is easily pressed into small balls by hand, and it did make delectable cheese nibbles!! I didnt read the recipe properly and my first batch were quite big, I thought, I’m never going to get 40 out of this so I made the 2nd batch very small nibbles, also worked very well, either size! I added the mustard but not the cayenne, since I was giving most of these to youngsters (DH can’t keep up with all the current cooking 😉 ), and I have found not everyone likes that bit of heat, but if it were for me, I would have added it Thanks, lovely recipe, made for ZWT 8
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Steps
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1
Done
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In the bowl of a food processor, process the cheese and butter for 30 seconds or just until combined. |
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2
Done
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With the machine running, slowly pour the oil through the food chute. Then add the flour, mustard, and red pepper, and process another 30 seconds or just until the mixture resembles coarse crumbs. (To keep the wafers flaky and tender, avoid overprocessing.). |
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3
Done
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Remove the dough, press into a ball, and roll in plastic wrap. Place on flat plate and let chill in refrigerator for 30 minutes. |
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4
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Preheat oven to 350°F, and set out two ungreased baking sheets. |
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5
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Shape the dough into 40 balls, about 1/2-inch in diameter, and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until the dough resembles a coin about 1/8-inch thick. |
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6
Done
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Bake (at 350°F) for 15 minutes or just until crisp but not browned. Transfer to wire rack, dust the tops lightly with paprika, and let cool. |
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7
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Store in air-tight container for up to 2 weeks, or you can freeze it for up to 3 months. |
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