As I’m sure many of you did over the holidays, I over-indulged. Chocolate, cheese, bread, booze…almost every single day to the point where I feel I could live off smoothies and soup forever. Of course that only lasts a day until I rediscover my love for pizza, but still, I try.

These wafers are honestly perfect for any occasion, all year round. Easy to find ingredients, simple instructions and can be made ahead months in advance. I made them gluten-free this time around but I have made them in the past using all-purpose flour and regular rice krispies and it works just as well.

If you’ve never encountered it, Imperial cheese is very salty and creamy. Delicious for finger foods but you want to make sure to give it a little taste to emphasize why you don’t need salted butter for this recipe. If you can’t find any, shard cheddar cheese shredded up works well but the texture will be a little different.

I’ve been cooking (and eating) up a storm over the past month so be ready for some healthier recipes coming up in the new year. I’ve already tried some healthy re-makes just for fun, but I have a huge database of bookmarked recipes for things like fruit leather, energy bars and raw salads that I’m excited for.

Note: I made two batches for this recipe. One using grated white cheddar and mixing everything with a spatula, the other using Imperial cheese and a food processor. The latter turned out smoother, but both methods still worked and tasted great. That’s why the wafers may look different in each photo.

Ingredients

Makes roughly 24 wafers

• 1/2 cup unsalted butter, softened
• 1 (250g) container of Imperial cheese or a sharp cheddar cheese, finely grated
• 1 tsp. vegan Worcestershire sauce
• 2 cups gluten-free rice krispies (or another puffed rice cereal)
• 3/4 cup gluten-free flour
• 1/2 tsp. salt

Method

Preheat oven to 350 degrees F.

In the bowl of a food processor, cream together butter and cheese. Add in the Worcestershire sauce and blend until smooth. Process in the flour and rice krispies until just mixed—you still want there to be some texture. You can mix by hand as well if you do not have a food processor handy; the texture will be crunchier. Drop by spoonful onto an ungreased cookie sheet. Flatten with a fork, or lightly flour a drinking glass and press on the tops to flatten. Bake for 8-10 minutes until just golden brown around the edges.

Serve immediately or store in an airtight container on the counter for up to a week. If you are making them in advance, you can put them in an airtight container and freeze them for up to 3 months.