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Cayenne Pepper Wafers

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Submitted by lacko

Cayenne pepper wafers with Gruyere cheese, butter, and chopped walnuts. A savory, spicy slice-and-bake cracker for cocktail parties and cheese boards.

YIELD

72 servings

PREP

30 min

COOK

20 min

READY

110 min

Sharp Gruyère cheese, butter, cayenne pepper, and chopped walnuts blended into a dough, shaped into logs, chilled, and sliced into thin wafers. These are savory cheese crackers with a slow-building cayenne heat that sneaks up on you after a few bites.

The slice-and-bake method makes these ideal for entertaining. Shape the logs ahead, wrap them tightly, and refrigerate for at least an hour (or up to several days). When guests arrive, just slice and bake. Fresh, warm cheese wafers in 20 minutes with zero last-minute prep.

Gruyère gives these their distinctive nutty, slightly sweet flavor that pairs with the cayenne beautifully. Cheddar would work in a pinch, but Gruyère is why these taste sophisticated rather than just cheesy.

Pro Tips

  • Chill the logs fully before slicing. Soft dough squishes flat when you cut it; firm, cold dough slices into clean, round wafers.
  • Slice ¼ inch thick for the crispest result. Thicker slices stay soft in the middle and don’t have that satisfying snap.
  • Bake until “lightly colored," not golden brown. The cheese and butter brown quickly, and overbaked wafers taste bitter and lose their delicate, buttery quality.
  • Store in an airtight container at room temperature. They keep well for several days, though they rarely last that long.

Variations

  • Parmesan black pepper wafers: Swap the Gruyère for Parmesan and replace the cayenne with coarsely ground black pepper for a sharper, Italian-style cracker.
  • Rosemary walnut: Add a tablespoon of finely chopped fresh rosemary to the dough for an herbaceous note that’s especially good with wine.

Ingredients

½ 226.8
POUND G GRUYERE CHEESE
grated
1 237
CUP ML BUTTER
unsalted, at room temperature
1 5
TEASPOON ML CAYENNE PEPPER
1 5
TEASPOON ML SALT
2 ½ 591
CUPS ML ALL-PURPOSE FLOUR
sifted
1 237
CUP ML WALNUTS
or pecans, chopped

Directions

Heat the oven to 350℉ (180℃).

Cream the cheese and butter. Sift together the cayenne pepper, salt and flour; add gradually to the butter mixture.

Add the chopped nuts and mix well.

Divide the dough in half and shape into logs 1½ inches in diameter.

Wrap well and refrigerate for at least 1 hour.

Line baking sheets with parchment paper.

With a sharp knife, cut the logs into ¼ inch thick slices.

Place the wafers 1 to 2 inches apart on the baking sheets.

Bake for 15 to 20 minutes, until lightly colored.

Cool and store in an airtight container.

Makes 6 dozen.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 62 68% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 62mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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