Cheddar Cheese Wafers

Cheddar wafers on turquoise serving platter.

Print Recipe

5 from 22 votes

Delicately flavorful cheese wafers with a pinch of heat.

Prep Time10

Cook Time15

Dough Resting Time30

Total Time55

Course: Appetizer

Cuisine: International

Servings: wafers

Calories: 84kcal

Author: Anecia Hero

Equipment

Food Processor

Ingredients

spray oil, for baking pan
1½ cups all-purpose flour , plus a little more for rolling out dough
1 stick unsalted butter , room temperature
1 lb. sharp cheddar cheese , shredded
½ teaspoon salt , kosher
¼ teaspoon paprika ,smoked
¼ teaspoon cayenne pepper (optional)
¼ cup water (SEE RECIPE NOTES BELOW) , divided; 2 tablespoons for the dry ingredients; 2 tablespoons go into the cheese mixture

Instructions

Preheat oven to 375ºF; Take butter out of fridge, cut into smaller pieces, and allow to come to room temperature. Line baking pan with parchment and lightly spray oil on parchment paper; set aside
1 stick unsalted butter, spray oil, for baking pan
Shred cheese in food processor; pour into separate bowl; set aside
1 lb. sharp cheddar cheese
In the food processor, combine flour, butter, half of the water, salt, paprika and cayenne (optional); pulse 2-3 times
1½ cups all-purpose flour, 1 stick unsalted butter, ½ teaspoon salt, ¼ teaspoon paprika, ¼ teaspoon cayenne pepper
Add shredded cheddar to flour mixture; a few handfuls at a time; once all of the cheese is incorporated, drizzle in remaining water while food processor is on the pulse setting
¼ cup water (SEE RECIPE NOTES BELOW)
Lightly flour a clean surface and turn dough out; form a large ball. Roll the dough out until it is ¼"-inch thick (roughly an 11 x 17 rectangle)
Use a cookie cutter or pastry ring and cut out 2 - 2½" circles; form any remaining dough into a ball, roll it out again, and cut circles until all of the dough is used; crimp edges with fork (optional)
Place wafers on lightly oiled parchment paper in a 375°F on the middle rack; bake 13-17 minutes until light golden brown; once done, transfer to a wire cooling rack lined with paper towels. Allow to rest cool prior to serving

Notes

ABOUT THE WATER

IF YOU ADD ALL OF THE WATER ( 4 TABLESPOONS), THE WAFERS WILL BE SLIGHTLY CHEWY; IF YOU WANT A CRUNCHY WAFER, ADD ONLY HALF OF THE WATER (2 TABLESPOONS)

The dough will be a little grainy when you roll it out onto the counter; just form a big ball with your hands; that will soften the dough

Roll out to about ¼"-inch thickness; cut into 2 - 2½" inch circles; crimp edges with fork (optional)

I get 32-40 cheddar wafers out of this recipe, depending upon the size

Nutrition