I know it seems archaic, but please grate the cheese for this recipe. And be sure to use sharp cheddar.
This recipe dates itself by calling for margarine. But substituting butter is a no no! Don’t be tempted, your cheese wafers will spread. Use room temperature margarine.
2 cups Sharp Cheddar Cheese, grated
1 cup flour (it’s spelled flower on the original recipe! Don’t you love that?)
1 tsp salt
1/2 tsp red pepper (I use a bit more for extra heat)
1 stick margarine (do not use butter)
Sift the salt, red pepper and flour.
Then mix in the cheese and margarine. Mix well with your hands until combined and mixture forms a ball.
Divide dough and roll into long, skinny logs. Roll each cheese log in wax paper and chill overnight.
We are saving ours for the holidays, so I packaged them in a freezer bag. When needed I can pull out one or more logs, slice and bake. Make sure you slice and bake when the dough is still very, very chilled. Allowing the wafers to come to room temp will cause them to spread.
Bake 10 minutes at 410 degrees. Watch your oven carefully. I usually take a good peek at 8 minutes as the wafers can burn in a matter of seconds. You want them golden just around the bottom edges.