Crispy Cheese Wafers Recipe

Followed directions exactly. Had little cheese flavor and strong flour flavor. 15 minute cook time not long enough. Would not serve to guests.

This is a great recipe! I did make a few minor changes just to accommodate my own taste; I added just a few shakes of red pepper flakes for more heat, and about 1/2 cup chopped pecans. This made the consistency extra crumbly so instead of pressing the balls down with a fork, I just flattened them a bit when I was forming the balls. I sprinkled them with some paprika before baking, and 15 minutes was the perfect baking time.

I needed a snack and had to use what was on hand. So I used half grated pepperjack cheese and half Mexican mixed cheese. The mix wouldn't come together so I put the bowl in the oven for a minute or two and it helped turn the ingredients into a texture which would allow me to roll little balls. I had no rice krispies but I did have corn chex. I seasoned the dough with a little envelope of chili flakes that came with some pizza, some Maggi seasoning, and onion and garlic powder. I was afraid the corn chex would get crushed but I was careful and rolled the dough into thick nuggetty balls. I sprinkled them with fresh thyme leaves and flattened them firmly and gently with the bottom of a plastic measuring cup, so they looked quite uniform. I put them in the oven and about 5 minutes into it, I pulled them out and flattened them a little more with my fingers. They baked about a half an hour and were delicious with pimento cheese spread. The corn chex looked great embedded in the wafers and did not crush or fall off the wafers, and they were really crispy and flavorful. Five Stars!!

Made these by the recipe. They were not done inside after the baking and 15 minute cooling. I flipped them and baked them another 6 minutes. They were cooked this time and taste good but not something I would serve to guests because of the ?floury? aftertaste.