I started making these in Paris with bits of leftover shredded cheese from my favorite fromagerie and finished by making them in Connecticut with Cabot’s Seriously Sharp Cheddar from my local supermarket. Whether I serve them with French champagne or American chardonnay, they are great. They are also great alongside soup, leafy salads and starters like roasted beets in vinaigrette
It’s true that these crackers are a fabulous way to use up bits and pieces of leftover cheese (because who doesn’t have bits and bobs of leftover cheese in their fridge at all times?) and that’s exactly what I did. I used sesame seeds since they were closeby when I was making these and made a half batch (except I definitely needed extra liquid to help the dough come together – maybe this depends on what type of cheese you use?).
To make each cracker, I divided the dough up into 7 pieces according to weight and simply rolled them out to about 10cm in diameter – Dorie’s instructions call for shaping the dough into a log and then cutting it up but I found that an unnecessary step, especially if you have a scale.
These baked up beautiful and crispy and definitely leave your kitchen with “the aroma of grilled cheese” and, I mean, how can that be a bad thing?
Get the recipe for Dorie Greenspan’s Cheddar-Seed Wafers on p 406 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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