Prep 15 mins
Cook 10 mins
I found this recipe in an old Bicentennial Cookbook. They aren't crunchy but rather soft. I use extra sharp cheese to make this, my personal preference.
- 1 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons cold water
- paprika (optional)
- Preheat oven to 375 degrees.
- In a medium sized bowl sift together the flour and baking powder.
- With a pastry blender, cut in the butter and cheese.
- Add the water and mix well.
- Pinch off dough and roll into balls.
- Place on ungreased cookie sheets.
- Using a fork, press to flatten.
- Bake for 10 minutes.
- Sprinkle the wafers with paprika if desired.
These are very good, so easy to make, went great with soup! Next time I would add some garlic . I followed the recipe exactly and got 19 wafers.... you could also add bacon .... lots of possibilities!
Now aren't these delightful! When right out of the oven they reminded me of cheese toast. I too, used the extra sharp cheddar and feel this is a must. When they cooled off a little, though they are small, they reminded me of Red Lobster biscuits. I made half the recipe, I added a tad more water, and I got 18 little wafers. Thank you D's Darling!!!