Cheese Wafers with Benne Seeds | SCETV Food

This recipe is from "Entertaining at the College of Charleston," coming  Oct. 4 in ETV Classics.  

Zoe and Alex Sanders demonstrate how to make the wafers. Alex noted that putting a pecan on the wafer was considered a Columbia tradition. 

Ingredients

• 4 ounces cold extra sharp cheddar cheese

• 1 stick of cold butter

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon paprika

• browned sesame seeds for rolling

• pecans for decorating

   

Directions

1. Into a food processor, grate the cheddar cheese and butter. If you don’t have a food processor, use a box grater. 
2. Mix the flour and seasonings. With your fingers, mix the butter into the cheddar cheese until combined. Next pour in flour and continue to combine. 
3. Place dough onto wax paper and roll into 12-inch long quarter-size rolls and refrigerate 2 hours until cold, hard, and easy to slice. 
4. While the wafer rolls are in the refrigerator firming, brown sesame seeds. Spread seeds on a baking sheet and bake at 350°F for 8-10 minutes, or until golden brown. 
5. Watch carefully; they get brown quickly. Remove seeds to a plate to stop cooking. Allow seeds to cool. 
6. When ready to serve, slice the rolls of prepared  wafers into ¼ inch circles and roll in sesame seeds. Alternatively, press a pecan into top of the cracker. 
7. Place on a baking sheet and bake at 350°F oven 10 minutes. Let wafers cool on the baking sheet and serve. Zoe notes that these freeze well.