Lady Bird Johnson’s Go-To “Ranch Snack” Is So Simple and Deliciously Cheesy

I’m usually up for making just about any recipe. But when I was asked to try Lady Bird Johnson’s famous Cheese Wafers, I hesitated. Nothing against the former first lady, but I wasn’t sure what I thought about the combination of crispy rice cereal with cheddar cheese, butter and flour. Could this combination actually result in something I would want to eat? It turns out that’s the case.

Lady Bird Johnson took pride in her role as first lady, working hard to implement services to beautify and protect the American landscape. Originally from Texas, she also loved Southern cuisine. One recipe she made was for cheese wafers. Wafers were a “ranch staple” according to his recipe posted on the LBJ Presidential Library website and were “served on all occasions: with salads, with cocktails, etc., or just when one of the grandchildren had a “nibble!” » » If the grandchildren loved them, then what was my hesitation?

How to Make Lady Bird Johnson’s Cheddar Wafers

I followed her recipe as written, incorporating softened butter into the flour, before adding a little cayenne pepper, salt and grated cheddar. Next, I folded the crispy rice cereal and added small spoonfuls of the mixture onto a baking sheet lined with parchment paper. I baked them for 12 minutes at 350 degrees F (175 degrees C), until the edges were lightly browned and the tops were golden brown.

I waited a few minutes before tasting, then took a bite. They were delicious. I loved the minimalism of the recipe and how such simple ingredients could make such a fun and enjoyable snack. I used sharp Cheddar, which gave my wafers a deliciously bold and tangy flavor. I also opted for a good quality butter which made the wafers creamy and rich.

Tips for Making Cheddar Wafers

Before making these delicious wafers, I have a few tips. First, wait until the wafers have completely cooled before removing them from the baking sheet. The edges are delicate and break easily if still hot. Second, use your favorite flavorful cheese. I enjoyed the sharp Cheddar, but a smoked Gouda or Fontina would also be delicious. Finally, this recipe makes a lot cheese wafers, so unless you’re feeding a crowd, I recommend making half a batch.

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