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Do me a favor-the next time you’re asked to bring an Hors d’Oeuvres to a party or family gathering, stay calm-and pull out this recipe. It is scrumptious and super easy, and just unusual enough to be a conversation piece.

I served this as an appetizer at my recent vintage dinner party and it went over well. The recipe makes about 3 dozen cheese wafers. It can be found in the Colonial Williamsburg cookbook.


• 1 cup flour
• 1 teaspoon salt (optional)
• ½ teaspoon ginger
• 1/3 cup shortening
• 1 cup shredded sharp cheddar cheese, packed
• ¼ cup toasted sesame seeds
• ½ teaspoon Worcestershire sauce
• 2-3 tablespoons ice cold water


If your sesame seeds are untoasted, follow the instructions on the packet for toasting them and set aside to cool.

Toasting the seeds is easy. I greased a piece of foil on a cookie sheets, spread the seeds and baked them 350 degrees for about 8 minutes.

When the seeds are ready, combine them with the rest of the ingredients in a large bowl. Work into a smooth dough.

About to be mixed together

Divide the dough in half, making 2 rolls about 8 inches long and 1 ¼ inches in diameter and put them in the refrigerator to chill.

Right before they go into the frig.

When firm, preheat your oven to 400 degrees. Slice the cheese rolls into wafers about ¼ inch thin, or as thin as you can slice them.

I baked these on a stone-my first experience with one!

Place on greased cookie sheet. Bake for 10-12 minutes or until cheese is slightly melted and wafers feels slightly crisp to the touch.
Allow to cool and place on pretty plate for presentation. Enjoy!

Toasty and good!