Reviewed: Jan. 23, 2011

They were more like a fluffy cookie/cracker. Not crunchy at all. Not sure what I did wrong.

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Reviewed: Nov. 14, 2010

I made these for Christmas gifts one year. One of my friends hints every year that she would like more:) Now she asks for the raw dough, so that she can store in it sections and thaw out a little bit at a time:)

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Bookish Baker

Cooking Level: Expert

Living In: Stoneville, North Carolina, USA

Reviewed: May 16, 2010

QUote good. I made two batches - one with Walnuts, the other with Chilli (so at least some were child friendly). Rather than adding all the cheese, I kept 1/2 back then put 1/3rd on rolled out pastry, folded in 3, turned & rolled again, then repeated twice more. This gave a nice - almost puff pastry - wafer, rather similar to a Dutch brand of Cheese Crispies - also used 50% cheddar, 50% gouda cheese.

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Capers

Cooking Level: Expert

Home Town: Dorking, Surrey, England, U.K.

Living In: Stroud, Gloucestershire, England, U.K.

Reviewed: May 22, 2009

These were good but very greasy....I used Longhorn colby and sunflower seeds. I may try them again using Cheddar but I think I'll stick to more healthy snacks. My crowd didn't eat them.

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Robyn Cotter

Reviewed: Mar. 5, 2009

These were pretty good. I put all of the ingredients in my food processor - it worked great to make a dough - very easy. I think this would have been very difficult by hand.

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Jen64

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

Reviewed: Oct. 5, 2008

Added more pepper than called for. Also added a little water at a time until consistency needed. I followed the advice of another poster, sprayed baking pan with Pam. They came off easy, of course the ones I sliced thinner were better!

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Carmen

Cooking Level: Intermediate

Living In: Fairview, Tennessee, USA

Reviewed: Aug. 19, 2007

I'll give this a 4 for taste but a 3 for ease....I made it exactly per directions and found the dough difficult to work with. It didn't hold a shape and to cut into "thin wafers" was impossible. But-tasted like a yummy version of a cheez-it. I'd add more cayenne, hot sauce next time though.

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

Reviewed: Jul. 4, 2007

These are pretty tasty. I used a steakhouse spices blend for the red pepper flakes and also added a spicy mustard instead of hot sauce. (just a personal preference) I did have to add water to make it stick together..but they turned out very good!

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mandygirl238

Cooking Level: Expert

Reviewed: Jan. 20, 2007

I haven't had these in years. They were nearly as good as I remember. Don't overbake!

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AlwaysCookin

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Reviewed: Nov. 10, 2006

This is a favorite cocktail party hors d'oeuvre. Everyone loves them and they're so easy to make. Bake them ahead, freeze, then bring to room temperature before serving. Delicious!

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10 users found this review helpful