Around 80 wafers
- 1 pound cheddar cheese, shredded (450 g)
- 2 sticks of room temperature butter (1/2 cup - 226 g)
- 2 cups all-purpose flour (240 g)
- 1⁄2 teaspoon red pepper powder or cayenne pepper powder (1 gram)
- 1⁄2 teaspoon salt (3 grams)
- 2 cups Rice Krispies or similar puffed rice cereal (60 grams)
Mix the room-temperature butter and cheese together using a stand or handheld mixer. Mix until the two ingredients come together in a thick paste.
Add flour, red pepper or cayenne powder, and salt to the cheese and butter. Mix until there are no dry flour spots.
Stir in Rice Krispies and work them into the dough with your hands. Many of them will crush and break up, but that's just fine. Once everything is combined, portion the dough into 3 somewhat equal-sized pieces. Roll each portion into a log about 10 inches long. Wrap all three in plastic wrap. Place in the refrigerator overnight or for at least 2 hours.
When ready to bake, preheat your oven to 325 degrees F (162 C).
Slice a cheese roll into quarter-inch slices. Place each slice on an ungreased baking sheet or sheet pan about a half-inch apart. They will not spread much, so they can be fairly close together. I can typically get 1 portion of the dough onto one sheet pan. That means you can probably cook two rolls/logs at once and then leave the third to bake later.
Bake for 20 to 25 minutes.
Let the wafers fully cool on the sheet pan. Do not try to move them immediately because they will be too soft.
Once the wafers have cooled, move them to a sealed container and store them on the counter for no more than a week.
If you want to store one of your dough logs (prior to baking) in the freezer, you can get a bit more shelf life out of the uncooked dough. I wouldn't store them any longer than 3 months though.
If you do want to cook these right out of the freezer, you might want to microwave the dough log for about 15 to 20 seconds or the log will be too hard to slice.