Crispy Cheddar and Bacon Wafers

Cheese wafers were a standard appetizer at any ‘60s or ‘70s soiree be it a hip cocktail party or a baby shower. The problem was they could be bland and/or too dry and crumbly. I wanted to amp up the flavor a little, add a binder (the egg) and play with the flours to see if I could make them gluten free and less dense than the traditional.  These are so incredibly good! I was thrilled with the nutty flavor from the almond meal along with the tangy flavor. Yeah, these rock.

Ingredients:

½ cup butter or margarine, softened

1 egg

½ teaspoon salt

Pinch of dry mustard

½ to 1 teaspoon hot sauce (I like Frank’s®)

¾ cup rice flour

¼ cup almond meal

1 cup shredded sharp cheddar cheese

¼ cup shredded parmesan cheese

3 or 4 strips cooked bacon, crumbled

2 cups crisp rice cereal (like Rice Krispies®), slightly crushed

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment and set aside.

In a large mixing bowl, cream the butter with an electric mixer/on a stand mixer. Add the egg, salt, dry mustard and hot sauce. Mix until thoroughly combined. Add in the rice flour and almond meal. Mix until thoroughly combined into soft dough.

Fold in the cheeses, the bacon and then the cereal. Honestly, it is easier to do this part with your hands. Roll into balls and place about 2 inches apart on the baking sheet.

Spray the bottom of a drinking glass with cooking spray and use the bottom to press down on each wafer.

Bake for 15 to 18 minutes or until the edges are golden. Remove to a wire rack with paper towels underneath and let cool completely—they crisp up as they cool. Store in an airtight container.