Everyone loves these Crispy Gluten Free Cheese Wafers because of their extra crunch from the addition of rice cereal. A little cayenne also gives a nice kick that makes them irresistible.
2cups (8 ounces or 226 g)sharp cheddar cheese, freshly shredded
1½cups (about 38 g)rice cereal
one dash to ¼ teaspoon cayenne pepper
Instructions
Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
Whisk together flour, salt, and cayenne pepper. Set aside.
In a large mixing bowl or stand mixer bowl, beat butter and cheese until very light and fluffy. Slowly add flour mixture and beat briefly to combine. Stir in rice cereal. Use your hands to mix it well if you need to.
Roll into balls about one inch in size and place on parchment-lined baking sheets. With a fork dipped in flour, flatten each ball.
Bake for about 12 minutes, or until lightly browned around the edges. Remove from the oven and place baking sheets on wire racks to cool for 2-3 minutes, and then remove wafers to wire racks to cool completely.
Notes
*Because of the rice cereal, I've found these don't do well preparing the dough ahead of time. The cereal gets a little soggy. Otherwise, you can bake the wafers and let them cool and store them in an airtight container at room temperature for 3-4 days.