Why do corn flakes only come in gigantic boxes? I bought the smallest box I could find at the grocery store to make Dishpan Cookies around Christmas, but I still had a ton of corn flakes left. The people at Kellogg’s must realize that there a people like me, who buy corn flakes to use in other dishes but don’t usually just sit down and eat a bowl of them, because there were two recipes on the box. The Cheese Wafers were immediately appealing because, well, CHEESE!
I thought the corn flakes might be kind of a throw away ingredient here, but they really added a nice crispiness to the wafers. I really, really like these.
This recipe is adapted from Melissa d’Arabian, via Kellogg’s.
What You Need
- 2 c corn flakes
- 1 c (4 oz) finely shredded cheddar cheese
- 1/2 c butter, softened and cut into small pieces
- 1 c flour
- 1/2 t salt
- 1/4 t cayenne pepper
What You Do
Place the corn flakes and cheese in the bowl of a food processor. Pulse until crumbly. Add the butter. Process until combined. Add the flour, salt, and cayenne. Process just until a dough forms.
Place the dough on a lightly floured surface. Knead briefly, 5-6 strokes. Shape the dough into logs that are 1 inch in diameter (mine were a bit bigger than this). Wrap the logs in plastic wrap and refrigerate for at least 2 hours.
Heat oven to 400°. Line a baking sheet with parchment paper.
Remove the plastic wrap from the dough. Cut the logs into 1/4 inch slices. Place the slices on the prepared baking sheet and bake 10 minutes, or until lightly browned. Transfer to a wire rack to cool completely.
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