Skip to main content

Spiced Cheese Wafers #HolidayNibbles #SundayFunday

Today kicks off new group; a fun group of bloggers will be sharing recipes on Sundays. Low stress, just a great group of gals that I am happy to blog alongside. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating.  Today, we are opening up with a Holiday Nibbles theme. 

Here's the line-up...

Spiced Cheese Wafers

I have always leaned to the savory side when it comes to snacks and even desserts. So, when I thought about what I wanted to share for a holiday nibble, I immediately thought about cheese and crackers. Since we will be focusing on holiday cheese boards another week, I went with crackers. I love that these are so flexible. One time I made them with Smoked Gouda, another time it was Cotswold. Actually this time it was Cotswold. You will just need to adjust the texture of the dough as a more oily cheese will take longer to bake or you will need a smidge more flour.

  • 1-1/2 cup flour plus more if needed
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 2 cups shredded cheese (I used Cotswold for this batch)
  • 1/2 cup butter, cubed
  • 1 to 2 Tablespoons vodka (or you can use water)
  • Also needed: parchment paper, rolling pin, cutters (I used a small bicsuit round or you can just cut by hand)

Place flour, spices, cheese, and butter in the bowl of a food processor. Cover and pulse until evenly blended. Add vodka or water until a stiff dough forms. 

Turn the dough into a bowl and press it into a cylinder or disc. Wrap tightly in plastic wrap and chill for at least 30 minutes.

While the dough chills, preheat the oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or a silicone baking mat.

Roll dough to about 1/8" thickness on a lightly floured surface or between two sheets of lightly floured parchment paper.

Cut into desired shapes with a small cutter or cut basic squares approximately 1-1/2" in size. Gently transfer shapes to prepared baking sheet using a thin spatula. For larger crackers, you can use the tip of a chopstick or skewer to make a small hole in center of each cracker. For these, I didn't do that.

Bake for 12 to 14 minutes or until the bottoms just begin to brown. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

I served these spiced cheese wafer with a small glass of Sweet Bordeaux wine. More on that soon for our November #Winophiles event. But this is a wrap for this inaugural #SundayFunday post. Next week the bloggers will be sharing recipe with squash. Stay tuned.


  1. Ooohhh. How was the pairing? I might need to make these to go with one of my bottles.

  2. Perfect wafers and wine pairing, super spiced cheese wafers!

  3. A ravioli cutter produces nice rectangular crackers (mine even has a scalloped edge). Minimal waste and no overworking the dough.

  4. I really need to give homemade cheesy crackers a go - I love the little cutter you have for yours. They look like the perfect little bites!

  5. I learn towards the savory recipes as well, esp if it involves cheese! these look delicious.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir