Chestnut & Cheddar Wafers

Summer’s end brought a very special basket into the kitchen: a harvest of fresh chestnuts from the trees surrounding our netted vegetable garden!

Here in the Southern Highlands of NSW, Australia, the cool climate is ideal for growing these large shiny nuts, provided the trees receive enough water. After a very wet summer, the yield was better than average. Boiled, roasted, candied, pureed: we tried many ways to enjoy these versatile gems. I discovered that with a little encouragement they make a delicate wafer! Do try this recipe at your place, and if they’re out of season you can always use a commercial paste or canned boiled chestnuts instead.

Wafers21 Chestnut & Cheddar Wafers

Fresh chestnuts should be large, plump and shiny; wear thick gloves and use a screwdriver to prise them from their spiny husks.

Wafers31 Chestnut & Cheddar Wafers

Cut a deep cross in the pale base of each nut to prevent them bursting during cooking.

Wafers41 Chestnut & Cheddar Wafers

Rolled out wafer dough sprinkled with seeds and salt, then sliced into wedges ready to bake.

Wafers51 Chestnut & Cheddar Wafers

Gently separate cooked wafers along cut marks with a knife and allow to cool on racks.


Makes 8 – 10 large wafers

8 – 10 large chestnuts

Pinch grated nutmeg

Pinch cayenne pepper

1/4 cup grated vintage cheddar cheese, tightly packed

1 heaped tbs grated Parmesan cheese

1 tbs extra virgin olive oil

1/2 tsp sea salt flakes

1 heaped tbs white sesame seeds


Score a deep cross in the base of each chestnut and place in saucepan, cover with cold water, bring to the boil over a medium heat and boil gently for 15 minutes.

Remove nuts a few at a time (storing the nuts in the hot water while you work keeps them hot and easy to peel) and peel while still hot: hold the nut in a towel and peel from the scored end with a small sharp knife, revealing the pale flesh, so that both the outer shell and inner skin are discarded.

Pass halved nuts through a garlic press or pass whole nuts through a potato ricer. This yields a smooth puree: combine with cheeses, olive oil, nutmeg and cayenne pepper; squeeze the mixture gently to form a smooth dough ball.

Place onto a greased lined baking tray. Place a sheet of plastic wrap over the tray. Using a large rolling pin, roll out the dough to a thickness of less than 2mm: the thinner you can roll the wafer, the crisper it will bake.

Remove the plastic wrap and scatter sesame seeds and sea salt flakes, lay the wrap over the wafers and very lightly press the topping onto the dough with the rolling pin.

Remove the wrap. Using a long sharp knife or pizza cutter mark the dough into 8 wedges.

Bake in the centre of a preheated oven at 180C fan approx 12 – 15 mins, or longer until edges are lightly browned and centre is golden brown. Using a long sharp knife, gently ease the wafers apart along the scored lines. Cool tray on a wire rack: the wafers are very fragile! Store in an airtight container for up to 3 days.

Serving suggestions:

as appetiser accompanied by olives; as entree with fresh figs, bocconcini and prosciutto, with cheese after meal, as a delightful snack any time.

Wafers61 Chestnut & Cheddar Wafers

5/5 (2 Reviews)

Written by Lisa Romano

A retired graphic designer, living on 5 acres of hobby farm in the NSW Southern Highlands in Australia. The climate is hot in summer and cold in winter. We have had snow in late spring.
My design studio ran in Sydney for 24 years and provided me with a rich and diverse insight into many sectors of business, both public and private. Home now lies at the end of a long dirt road surrounded by rural holdings and native bushland, with extensive elevated views. Social media has brought the world to my living room, where I enjoy learning about people, gardening, the natural world, and food, glorious food.

One Comment

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Black Lake of Durmitor National Park

Hope Valley Circular Via Bamford Village