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Cheese Wafers

Cheese Wafers! These rich, buttery cheese wafers make a mouthwatering addition to a charcuterie board or a delicious snack
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 28 Wafers
Author: The Kitchen Prep

Equipment

  • Food processor
  • Plastic Wrap
  • Parchment or Silicone Baking Mat
  • Baking pan
  • Cookie Cutter

Ingredients

  • 4 tablespoons cold butter diced
  • 1 cup all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ cup finely grated Havarti cheese or your favorite cheese
  • 1 tablespoon finely chopped fresh dill or 1½ teaspoons dried dill
  • 3 tablespoons heavy cream or half & half, cold

Instructions

  • In the bowl of a food processor or blender, pulse together butter, flour, salt, onion powder and dill.
  • Add cream or half & half and pulse a few more times until the mixture begins to form a ball or looks like clumpy, wet sand.
  • Turn mixture out onto a sheet of plastic wrap and pat into a disk. (I like to roll my dough out at this point by covering the dough with a second sheet of plastic wrap and rolling to desired thickness. I find it easier when the dough is soft.)
  • Wrap well and refrigerate for a few hours or overnight.
  • When ready to bake, preheat oven to 400°F. Line a baking pan with parchment or a silicone baking mat. Set aside.
  • Remove dough from refrigerator and roll out to about ¼ inch thickness (or thinner if desired) if you haven't rolled it out already.
  • Using a cookie cutter or a pizza cutter, cut out or slice into desired shapes. Place on prepared baking pan. Prick the tops of each cracker a few times with the tines of a fork.
  • Bake for 10 to 12 minutes or until the tops begin to turn a light golden brown. Remove from oven and let cool before serving.

Notes

Variations
  • Use your favorite dried or fresh herbs such as basil, rosemary or thyme.
  • Add a hint of heat with cayenne powder or smoked paprika.
  • Add a few tablespoons of chopped nuts such as toasted pecans or walnuts for extra crunch and flavor.
Diet-Specific Substitutions
  • Gluten-Free: I have not tried making this recipe gluten-free, but I think a cup-for-cup gluten-free flour blend would work well in place of regular flour in these. You may have to experiment with amounts to get it right.