This crispy cheese wafers recipe is the best one I came across over the years, so If you are looking for a way to make some yummy snacks, you`re at the right place.
This recipe requires a flat wafer iron. My husband`s aunt used to wafer crackers like these often, and I loved them so much. She used an old-fashioned aluminum wafer iron on the gas stovetop.
My choice is an ice cream cone maker. I have an electric one, but you can also find cast aluminum or iron waffle cone makers. They can be used for baking both sweet and savory crispy wafers. You can also use pizzelle or Norwegian krumkake iron. Belgian waffle makers are not suitable for making thin crackers.
These wafer crackers can be stored well, so you can make them ahead of time, just be sure to store them in an airtight place.
What ingredients do you need to make wafer crackers?
- Plain flour is ideal for baking these savory biscuits, and baking powder is used as a leavening agent.
- The dough contains finely grated cheese. You can use any cheese you like: Cheddar, Emmental, Gouda, or a combination of these.
- The wafers are seasoned with salt. You can adjust the quantity of salt according to your taste or the type of cheese you choose.
- The dough also contains butter, so it won’t stick to the waffler iron.
- These savory biscuits also contain egg and sour cream to bind the dough together.
- I add some cumin to the wafer dough, but you can also add sesame or flax seeds according to your taste.
Equipment for making cheese crackers
- A flat waffle iron, electric or stovetop.
- A spatula to take the baked wafers off of the iron. My waffle maker has a non-stick coating, so I use a heatproof, plastic spatula to prevent scratching.
- A cookie jar or metal cookie box to store the wafers.
- I use a stand mixer to make the wafer dough, it makes dough-making much quicker and easier, but this is optional. You can make the dough by hand.
Talking of waffle irons, check out my recommendation on waffle irons for thin, crispy sweet, and savory waffles.
Can I make wafer crackers ahead of time?
- You can keep the dough covered with cling wrap in the fridge for about 3 days. You can also freeze the wafer dough and keep it in the freezer for up to 3 months.
- The baked wafers will stay fresh and crispy for up to 3 weeks in an airtight container, a cookie jar, or a metal box. Always wait for the cookies to cool down completely before you store them in closed containers because they will lose their crispness.
How to make crispy cheese wafers?
Assemble the dough:
- Prepare and measure the ingredients.
- Grate the cheese of your choice finely.
- Cut the cold butter into small cubes.
- If you are making the dough in a stand mixer, just pour all the ingredients into the mixer bowl and mix with the paddle attachment until combined.
- If you work the dough by hand, combine the sifted flour with the baking powder, finely grated cheese, cumin, and salt in a mixing bowl.
- Add the butter cubes into the flour and knead just until crumbly, then add the egg and the sour cream.
- Knead the dough until combined. Be careful not to overwork the dough, because the butter can easily melt and that will ruin the texture.
- Wrap the dough into a cling wrap and keep it in the refrigerator for at least 30 minutes, then form balls 1.2 cm / 0.5 inches in diameter.
Bake the cheese waffle crackers:
- Heat up the waffle iron, and oil it thinly or apply cooking spray if it is made of cast iron or aluminum. This is not necessary if it has a non-stick coating.
- Place the dough balls onto the waffle maker and close it. It takes 20 seconds to bake wafers in my electric ice cream cone maker, and I can bake 3 balls at a time. Baking time may vary depending on the type of iron you use. Perfect wafers are golden brown.
- Use a spatula to take the wafers off of the waffle iron and let them cool down completely before you store them in containers.
- This recipe yields 500 g / 17.5 oz wafers. I often make two batches and freeze one-half of the dough for another occasion.
- 300 g / 10.5 oz plain flour
- 100 g / 3.5 oz cold butter
- 100 g / 3.5 oz finely grated cheese of your choice
- 100 g / 3.5 oz sour cream
- 1 egg
- 5 g / 1 teaspoon baking powder
- Combine the sifted flour, baking powder, salt, cumin, and grated cheese in a bowl.
- Add the butter sliced into small cubes, and knead just until combined.
- Add the egg and sour cream into the previous mixture and knead the dough until combined.
- If you are using a stand mixer, just put all of the ingredients into the mixer bowl and mix with the paddle attachment until combined.
- Wrap the dough into a cling wrap and let it sit in the fridge for at least 30 minutes.
- Make small balls from the dough, about 1.2 cm / 0.5 inch in diameter.
- Heat up the thin waffle iron and coat it thinly with oil or non-stick spray.
- Place the balls into the thin waffle maker, close the lid and bake for about 20 seconds, or until golden brown.
- Let the wafers cool down completely, then store them in an airtight container.
When stored in a closed container, the wafers retain their freshness and crispness for a long time.
Nutrition Information:Yield: 10 Serving Size: 50g
Amount Per Serving: Calories: 241Total Fat: 12.8gSaturated Fat: 7.7gTrans Fat: 0,3gCholesterol: 53mgSodium: 396mgProtein: 6,7g
Disclaimer: Nutrition information isn’t always accurate.
I hope you liked these crispy cheese waffle crackers, they are really yummy. If you have any questions or comments related to this recipe, please leave them in the section below, and don`t forget to share them on Social Media.