Cheese Wafers

Donna Brown


My mother would make these every Christmas with the sharpest cheddar cheese she could find. The cayenne and salt are a wonderful contrast to the cheese, and of course the butter makes them so crispy.

pinch tips: How to Grate Cheese for Easy Clean Up


1 c
butter, room temperature
2 c
self-rising flour
1/2 lb
sharp cheddar cheese, grated
egg, beaten
1/2 - 3/4 c
finely chopped pecans
beaten egg for an egg wash for the tops
salt to sprinkle on tops while hot
1/8 tsp
cayenne pepper (of course add to your taste)

Directions Step-By-Step

Mix softened butter, flour and cheese. Add cayenne pepper and 1 beaten egg. Place in plastic wrap or aluminum foil and chill several hours or overnight. When ready to cook, remove dough from refrigerator and let set on counter for a bit to soften so you can roll it out. Preheat oven to 350 degrees and place parchment paper on baking sheet; beat egg in a separate bowl to use as an egg wash. I take about 1/3 of the mixture at a time and on a floured surface, roll out dough until it's about 1/8 - 1/4 inch thick. Cut out circles with a small biscuit cutter and place circles on parchment paper, not touching. Brush tops of circles with egg wash. Bake 10 minutes, depending on how thick you have rolled the dough. You'll need to keep an eye on them, so they don't burn. They will begin to brown slightly on the top. Remove from oven and immediately sprinkle with salt. (While I have a batch cooking, I will roll out more dough and cut the circles. That way I don't walk off and leave them to cook too long, which I'm good at doing). Cool and remove from parchment to container with tight fitting lid.

About this Recipe

Course/Dish: Cheese Appetizers
Other Tag: Quick & Easy