Bacon and Cheese Wafers

Cheese wafers/straws are a classic southern appetizer popular for any occasion – especially a tailgate.  And when you add bacon and make them into wafers, well…it’s simply perfect.  These savory wafers are made with a combination of sharp cheddar cheese, butter, flour, and finely chopped bacon. The result is a crispy, cheesy cracker with a salty, smoky kick that is sure to impress your guests. Whether you’re hosting a dinner party or looking for a tasty snack for a tailgate, these bacon and cheese wafers are a delicious and easy option that everyone will love. (And you can make these gluten-free.)


1 cup (8 oz.) unsalted butter, softened

8 oz. extra-sharp Cheddar cheese, shredded

2 cups (about 8 1/2 oz.) gluten-free or all-purpose purpose flour

1 1/4 tsp. kosher salt plus more for sprinkling

3/4 tsp. cayenne pepper

3/4 cup chopped toasted pecans

1/2 cup finely chopped bacon (you can also use the already crumbled bacon you purchase on the shelves at the grocery store)



With a stand mixer fitted with a paddle attachment, beat the butter on medium-low speed until smooth and creamy.  Add cheese; beat on medium-low speed until completely combined.

Whisk together flour. We used the 1 to 1 gluten-free flour, but you can use basic al-purpose.  Combine salt, and cayenne pepper in a medium bowl. Add flour mixture to butter mixture; beat at low speed until just combined, 15 to 30 seconds. Finally, add your pecans and bacon; beat at low speed until combined.

Divide dough in half. Place each dough half on a large piece of wax paper or plastic wrap. Using wax paper or plastic wrap, roll each dough piece into a 7-inch-long log. Wrap tightly and refrigerate for 2 hours.

Preheat oven to 350°F. Line 2 to 3 large baking sheets with parchment paper.

Unwrap dough logs, and place on a cutting board. Cut each log into 1/3-inch-thick slices using a thin, sharp serrated knife. Arrange dough slices 3/4- to 1-inch apart on each baking sheet. Lightly sprinkle slices with additional salt (if using). Bake in preheated oven, 1 baking sheet at a time, until just starting to brown on bottom, 20 to 25 minutes, rotating baking sheet 180 degrees on rack halfway through baking time. Let cool completely on baking sheets on wire racks.