Chili Cheese Wafers with Honey-Bacon Cream Cheese and Chives
Inspired by a recipe in the All-New Ultimate Southern Living Cookbook
Makes about 60 wafers
2 cups Bob’s Red Mill Organic Whole Wheat Flour
2 cups Bob’s Red Mill Organic Unbleached White Flour
2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon Ancho chili powder
1/2 teaspoon dried Mexican oregano
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
4 sticks butter, softened
16-ounce block of extra sharp cheddar cheese, grated
2 (8-ounce) packages cream cheese, softened
12 slices of thick bacon, cooked and crumbled
2 Tablespoons honey
Chopped fresh chives for garnish
In a large bowl, sift together flours, salt, pepper, cumin, Ancho chili powder, Mexican oregano, mustard and garlic powder. Set aside. In the bowl of a stand mixer, cream together the cheddar cheese and butter. Slowly add the dry ingredients and beat until blended. Form dough into a ball, cover and chill for at least 2 hours.
Remove the chilled dough from the bowl and shape into 4 logs (approximately 8 inches each). Chill for at least 8 hours or overnight. Preheat oven to 350°F. Slice logs into wafers about 1/4-inch thick. Place onto an ungreased baking sheet. Bake wafers in batches for about 15 minutes each. Remove from oven and allow to cool for a minute or two and then transfer to wire racks to cool completely.
To make the topping, pulse cream cheese, bacon and honey in a food processor until smooth. Place the mixture into a piping bag with a large star tip and pipe stars on each wafer. Sprinkle on the chipped chives. Alternatively, you can spoon a heaping teaspoonful of the cream cheese mixture onto the wafers. Serve.
1. Dough logs can be frozen, then sliced and baked. Just add a few minutes to the baking time.
2. You may use all Bob’s Red Mill Organic Unbleached White Flour instead of half white and half wheat. If you do, eliminate one stick of butter.