Cheese Coins

I decided to make some cheese coins for a snack. These are about the size of quarters, and quite tasty!

Ingredients:

• 2 cups (227g) grated sharp cheddar cheese
• 8 tablespoons (1 stick 113g) unsalted butter, room temperature
• 1.5 cups (180g) all-purpose Flour
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
  

Instructions:

1. In a food processor, combine all of the ingredients, whirring to make a dough.
2. When the dough starts to come together, gather it into a rough ball.
3. Transfer the dough to a lightly floured work surface, and roll it into a 16" - 18" log about 1 1/4" in diameter. Divide the log in half.
   
4. Wrap the logs in plastic wrap, and chill then flat in the freezer for 30 minutes.
5. After chilling the dough, preheat the oven to 400°F.
6. Using a sharp knife, slice each log into thin 1/8" coins. (Keep them thin for best crispness.)
7. Place them on a parchment-lined baking sheet, leaving only about 1/4" between them. (They won't spread much.)
8. Poke a couple of holes in them with a toothpick or corncob holder.) 
9. Optionally, sprinkle lightly with a little kosher salt.
10. Bake the cheese coins in the preheated oven for 12 to 13 minutes, or until they're just beginning to brown. 
11. Let then cool on the pan for several minutes before transferring them to racks to cool completely
    

 

Carole's Notes:

We really liked these - cheese and butter and crunchy - yum. I will try another time using almond flour for a low carb version. I thought they tasted like a gourmet Cheesz-It.

The recipe is lightly adapted from https://www.kingarthurbaking.com/recipes/cheese-pennies-recipe