Annie hosts an annual spring gathering to celebrate the tulips in her garden: flowers, friends, and food. This year, among other things, she served tiny cheddar “biscuits” made with bits of savory bacon. Not bragging, not even particularly proud, but bacon hasn’t been on the marketing list for months. Annie’s cheesy bacon bites satisfied a craving I didn’t even know I had. The secret ingredient (besides bacon) is rice crispies.
Granny Polly, my elegant paternal grandmother, offered chilled Lillet as an aperitif to guests 18 and older. Nostalgic for the 1970’s, I picked up a bottle when I saw it featured at Whole Foods a couple of weeks ago: pretty tasty on a warm summer evening before dinner, especially with a side of Annie’s special cheese wafers!
Cripsy Cheddar Bacon Wafers
1/2 cup (4 oz.) cool organic unsalted butter cut into 8-10 pieces
1 cup GF flour mix (yours, ours, or Trader Joe’s)
1/2 teaspoon xantham gum
1/4 teaspoon sea salt
1/4 teaspoon dry ground mustard
1/4 teaspoon white pepper powder
8 oz. sharp cheddar cheese, grated
1/2 cup GF rice crispies
1/2 cup diced crispy bacon
Optional: 1-2 tablespoons poppy seeds to roll onto the edges of the (crackers)
1. Measure the flour, xantham gum, spice, and salt into the bowl of a stand mixer. Mix on low to blend.
2. With the mixer running add the butter a piece or two at a time. Continue beating on low until mixture comes together as a dough.
3. Fold in the rice crispies and bacon. Mix until well incorporated.
4. Divide the dough in half and roll into two cylinders, 1- 1.5 inches in diameter. Roll the dough “logs” in poppy seeds to coat if you like. Wrap in waxed paper and chill for at least 30 minutes and up to 24 hours. At this point the dough can also be frozen for use later.
5. Preheat an oven to 350F. Line baking sheets with parchment paper.
6. Slice the dough into 1/4 inch thick rounds and place on the parchment. These won’t spread much, so can be fairly close together. Bake for 10-15 minutes or until golden brown.
These are tender, so let cool completely before transferring to a plate. Serve with fig or apricot jam. Store for up to 48 hours in an air tight container. If eaten the next day they’re best reheated or even lightly “toasted.”