Cheddar Pecan Wafers

Cheddar Pecan Wafers

I usually don’t post on Saturdays, but thought I’d do a little bonus post, simply because these charming crackers were just so darn tasty! And easy to pull off, too. I was very pleasantly surprised to see how simple and non-threatening it is to make your own crackers. I felt like such a hoity-toity grown-up making these. Despite their rather humble ingredients, they turned out looking so classy and sophisticated, and I could easily picture nibbling them at a proper cocktail hour, with martini glasses and pinkies raised, discussing politics in a civilized manner.

cheddar pecan wafers, before baking

In reality, they were shoved into our mouths whole while emanating indecipherable exclamations of their tastiness. And I’m pretty sure I was wearing yoga pants. So much for being classy grown-ups.

Cheddar Pecan Wafers

cheddar pecan wafers

I’m not doing #SundaySupper this week, but I’ll be back on Monday with some blackberries. I’ve got two more blackberry recipes to share with you. Next week will also see some more game day grub. And on that note, I hope everyone has a wonderful weekend!

cheddar pecan wafers

Cheddar pecan wafers

{One year ago: Mediterranean Baked Feta and Tomatoes}

Source: The Lee Bros. Charleston Kitchen by Matt and Ted Lee

Ingredients:
¾ cup all-purpose flour, plus more for rolling
½ tsp kosher salt
¼ tsp crushed chile flakes
4 tbs unsalted butter, cut into 4 pieces and softened
4 oz. extra-sharp Cheddar cheese, preferably orange, grated
2 tbs heavy cream or whole milk
1 scant cup pecan halves

Directions:
Preheat the oven to 325 F. Line a baking sheet with parchment paper or a silpat.
Put the flour, salt, and chile flakes in the bowl of your food processor and pulse a few times until well combined. Add the butter and cheese, and process continually until the mixture resembles coarse crumbs that are beginning to clump together, about a minute. Add the cream or milk and continue to process until the mixture comes together in a ball, about 10 seconds.
On a lightly floured work surface, roll the dough into an 8 by 10 inch rectangle that is 1/8-inch thick. With a small round cookie cutter, cut the dough into wafers.
Using a spatula, transfer the wafers to the prepared baking sheet. Press one pecan half gently into the center of each wafer. Bake until firm and gently browned, 15 to 20 minutes.
Remove from the oven and set the sheet on a rack or trivet. Either serve warm or at room temperature. Store any leftovers in a container with a tight-fitting lid. In theory, they should keep for 4 days, but there’s no way they’ll last that long!

3 responses to “Cheddar Pecan Wafers

  1. Julie,
    Here I was all impressed with your dough-into-log rolling abilities (my logs are always misshapen), but instead, I’ll be impressed with your rolling out into rectangle abilities since mine leave so much to be desired.
    This crackers look terrific, and I’m pinning them to the Wine and Cheese ideas board for a wine & cheese I’m hosting later in the Fall.

    Thanks!

    • Oh, my dough logs are always misshapen and look terrible, I prefer to just use the rolling pin and biscuit cutter.
      What a great idea, I think these would be perfect for your wine and cheese gathering! Thanks! I hope y’all love them. 🙂

  2. Pingback: Beef Ragu over Spaghetti Squash #SundaySupper | The Texan New Yorker

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