These can be used for an appetizer, but are also nice as a savory offering with tea. They are a nice, delicate cheddar snack.
For today's tea posting, I'm giving you the recipe for a snack that is included in my Thanksgiving Menu. But I have also served it with tea. This picture was taken of my attempt at using a 6-cheese blend. It really works best and comes out prettiest with sharp cheddar cheese - much crispier, too.
Lacy Cheddar Crisps
1 and 1/2 cups (6 oz) packaged shredded sharp cheddar cheese*
Adjust oven racks to low and middle positions and heat oven to 425 degrees. Line two baking sheets with parchment paper.
Spoon about 1 tablespoon cheese onto one sheet, then spread into a round with your fingertips so that cheese is more or less in a single layer. Repeat with remaining cheese, keeping cheese disks about 1 inch or so apart. (You should get about 12 wafers on a large sheet.)
Bake until crisps stop bubbling, 9 to 10 minutes, switching sheets after 5 minutes if they appear to be cooking unevenly. Transfer to a wire rack to cool.
*The packaged shredded cheese works better than freshly grated since the packaged is less oily.
These are a big hit and don't last long. I hope you get the chance to try them out with a cup of tea!