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Cheese Wafers


  • Makes 4 dozen silver-dollar size.

Submitted by Chef in Residence Ouita Michel, Midway


  • 1 C (2 sticks) unsalted butter, room temperature
  • 2 C flour
  • 1 lb grated sharp cheddar cheese (sharp white cheddar works well)
  • 1/4 tsp cayenne or to taste
  • Fresh thyme leaves or pecan pieces, optional


Bring the butter and flour together quickly to form a very soft dough. This should be well-combined but do not over-knead. Chef Ouita uses the paddle attachment of a Kitchen Aid mixer for about 4-5 minutes.

Add the grated cheese and the cayenne. Bring together until the cheese is well-incorporated but not over-mixed. In the mixer, this would be about 3-4 minutes.

Roll the dough into logs about 3 inches in diameter. Wrap tightly in plastic wrap and refrigerate or freeze.

Slice each log into 1/8-inch discs. If you’ve decided to get fancy, press a leaf of thyme or another hearty fresh herb or pecan piece into the center of the circle. Bake on parchment or a lightly sprayed cookie sheet 350 degrees for 10 minutes or until golden brown. Wafers are a little soft when first removed from the oven. Let them cool just a bit on the cookie sheet, and then you can lift them off to a plate. Makes 4 dozen silver-dollar size wafers.

At Holly Hill Inn, they make very large batches of this dough at one time and freeze the logs. Just pull from the freezer to the refrigerator the night before you want to bake them. Make more than you think you’ll need because they go down fast.

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