Penny Wafers Recipes

CHEESE WAFERS

Steps:

• In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.

CHEESE PENNIES

Steps:

• In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut the log shapes into slices approximately 1/4 inch thick.
• Arrange slices in a single layer on a large baking sheet. Bake 20 to 25 minutes in the preheated oven, or until lightly browned.

CHEESY PENNY WAFERS

Steps:

• In the bowl of a food processor, process the cheese and butter for 30 seconds or just until combined.
• 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.).
• Remove the dough, press into a ball, and roll in plastic wrap. Place on flat plate and let chill in refrigerator for 30 minutes.
• Preheat oven to 350°F, and set out two ungreased baking sheets.
• 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.
• 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.
• Store in air-tight container for up to 2 weeks, or you can freeze it for up to 3 months.

CHEESY PENNY WAFERS

Steps:

• 1. In the bowl of a food processor, process the cheese and butter for 30 seconds or just until combined.
• 2. 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 over-processing.).
• 3. Remove the dough, press into a ball, and roll in plastic wrap. Place on flat plate and let chill in refrigerator for 30 minutes.
• 4. Preheat oven to 350°F, and set out two ungreased baking sheets.
• 5. 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.
• 6. 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.
• 7. Store in air-tight container for up to 2 weeks, or you can freeze it for up to 3 months.

PENNY WAFERS

Steps:

• Preheat oven to 425`.
• Combine Currants, Hot Water and Rum Extract in a small bowl; let stand for 1 hour.
• Cream Butter and Sugar together. Add Egg and beat till light and fluffy.
• Stir in Currant mixture and Flour.
• Drop flour in tiny mounds onto a greased cookie sheet. (Emphasis on TINY - these are supposed to be about the size of a penny after baking - Mounds should be about the size of a small grape).
• Bake at 425`for 5 Minutes (or until edges are golden).
• Cool on wire racks.

BENNE SEED CRISPS

Steps:

• 1 Preheat the oven to 325 degrees with the rack in the middle
• 2 Line 2 large, rimmed baking sheets with parchment paper or silicone baking mats
• 3 Scatter the sesame seeds on one of the baking sheets and bake until lightly toasted, 8 to 10 minutes
• 4 Transfer the pan to a wire rack to cool and then transfer the seeds to a small bowl
• 5 In a medium bowl, whisk together the flour, baking soda and salt
• 6 In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat together the butter and brown sugar on medium-high until it's the consistency of wet sand, about 2 minutes
• 7 Reduce the speed to medium and beat in the egg and vanilla until combined
• 8 Using a wooden spoon or rubber spatula, add the flour mixture, and then fold in the cooled toasted sesame seeds
• 9 Drop level teaspoons of the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart
• 10 (Allowing space is important, as the cookies will spread
• 11 )
• 12 Bake, 1 sheet at a time, for 7 to 8 minutes total, until the tops of the cookies bubble and the edges turn deep brown, rotating the baking sheets from front to back once during baking
• 13 Transfer the baking sheets to a wire rack to cool slightly, then use an offset spatula to transfer the cookies to the rack to cool completely
• 14 (If you leave the cookies on the baking sheet to cool completely, they will be more crisp; if you remove them immediately, they will be slightly softer
• 15 ) Repeat with the remaining dough
• 16 Serve, or store in an airtight container

CRISPY CHEESE WAFERS RECIPE

Steps:

• 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.