Cheesy Wafers

There is something enjoyable about a simple selection of raw veggies, fruit, cheese, warmed bread, and a good selection of sliced meats.  I like to put everything out on a big white platter then invite guests to fix little plates of melon and prosciutto, warmed naan bread, carrots, hummus, marinated mushrooms  – whatever finger foods I can pull together.

When I started gathering nibbles last week I wanted to try and make cheese straws, but I had no desire to fuss with pipping them into adorable little ‘straws’.  I adapted a few recipes taking the best from each into one sewn together Frankenstein version of the best cheese wafers ever!

The paprika and cheddar turn these wafers a gorgeous color when baked.

Pre heat the oven to 350.

Mix together the flour, garlic, chipotle, smoked paprika, dill and seasoning salt – set this aside.

I like to put the cheese into a food processor ( I love my mini prep) and give it a quick spin.  The resulting chunky sticky grated texture bakes so well.

Using a hand mixer on a low speed, gently mix together the butter and cheese.  Add half the dry mixture from above and mix until combined, continue with the rest of the flour mixture and a few dashes of Worcestershire.

Open the wine to let it breathe, cover the dough with plastic wrap and place it in the fridge for about 20 min.

Roll the dough into 1 inch balls and place about 2 inches apart on a heavy baking sheet lined with parchment paper.   Using the bottom of a floured drinking glass flatten the rounds to about ~1/4 of an inch.  At this point I chose to put them in the freezer for about 5-10 min, I wanted the cheese to bake not melt in the oven.

Bake 15 -18 min, they should be set completely around the edges, and bounce back in the middle when lightly pricked with a fork.  Oh and the aroma of garlic, cheese, herbs and a touch of smokey – ness will fill the kitchen.  Personally – I think they are best enjoyed with melon and fresh pineapple.

Yield 2 dozen.

1 1/2 cups flour
1 teaspoon smoked paprika
1-2 teaspoons seasoning salt – I like Lawry’s
2 teaspoons dry dill
1/2 teaspoon of garlic powder
pinch of chipotle powder

1 stick of soft butter
2 cups of shredded cheddar cheese
2 ‘dash’ of Worcestershire

Tips
– Mix everything in a heavy glass bowl, the glass will keep the dough chilled longer while you are rolling it into balls.
– I like to use the Pampered Chef all purpose dill seasoning.  It has a little dehydrated garlic and onion bits in it.  If you can’t find something of the like I recommend adding a little extra garlic powder and some minced dehydrated onion.