Food and Recipes Appetizers Crispy Cheese Wafers Recipe 3.8 (6) 6 Reviews Everyone simply loves these because they are extra crunchy from the addition of rice cereal. I strongly suggest serving these round wafers alongside a dish of pepper jelly and a block of softened cream cheese or log of goat cheese. Smear a little cheese on a wafer and top with a dab of the jelly to form a perfect bite. Repeat often. Luckily this recipe makes about 4 dozen wafers, so you might have just enough to go around. You can find this recipe and more in The Southern Living Community Cookbook: Celebration Food and Fellowship in the American South by Sheri Castle. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen Ingredients 2 cups (8 ounces) freshly grated extra-sharp Cheddar cheese 1/2 cup butter, at room temperature 1 cup all-purpose flour 1/2 teaspoon ground cayenne pepper or to taste 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 cup crisp rice cereal Directions Preheat the oven to 350°. Mix together cheese, butter, flour, red pepper, Worcestershire and salt in a large bowl until mixture forms a ball that lightly sticks together and pulls in all the flour. (Hands might work best for this). Gently fold cereal into dough. Shape mixture into 1-inch balls. Place balls about 1 inch apart on an ungreased baking sheet. Flatten each ball with a fork, making a crisscross pattern. Bake 15 minutes or until firm. Cool on pan on wire rack. Store in airtight container up to 1 week. This rich, crispy snack reminds us that rice cereal isn't just for breakfast. It adds a crunchy texture to this familiar cheese straw treat. Chef's Notes For best results, grate the cheese by hand. That small step makes a big difference in the success of the recipe. When you need only a quick sprinkling of cheese, the convenience of packaged pre-grated cheese comes in handy. However, when cheese is the star ingredient, a great recipe tastes best when made with freshly grated or shredded cheese. The term "grated" implies small, fine pieces, so a rasp-style grater works very well. The word "shredded" indicates larger pieces, such as from the large holes on a box-style grater. Most food processors have disks that can quickly grate or shred cheese. Chilled, firm cheese is easiest to grate or shred. Rate it Print