Cheddar Cheese Coins (Printable Version)

Buttery, crispy coins loaded with sharp cheddar. Ready in 30 minutes for effortless entertaining.

# What You Need:

→ Dairy

01 - 1 1/2 cups sharp cheddar cheese, finely grated
02 - 8 tbsp unsalted butter, cold and diced

→ Dry Ingredients

03 - 1 cup all-purpose flour
04 - 1/2 tsp salt
05 - 1/4 tsp ground cayenne pepper
06 - 1/4 tsp ground black pepper

→ Optional Toppings

07 - 1 tbsp poppy seeds or sesame seeds

# Directions:

01 - Pulse flour, salt, cayenne, and black pepper in food processor until combined.
02 - Add cold butter to processor and pulse until mixture resembles coarse crumbs.
03 - Add grated cheddar and pulse until dough comes together. Add 1-2 teaspoons cold water if too crumbly.
04 - Shape dough into 1 1/2-inch diameter log on parchment paper. Wrap tightly and refrigerate for at least 1 hour until firm.
05 - Preheat oven to 375°F. Line baking sheet with parchment paper.
06 - Slice chilled dough into 1/4-inch rounds. Arrange on prepared baking sheet 1 inch apart.
07 - Sprinkle with poppy seeds or sesame seeds if desired.
08 - Bake for 12-15 minutes until golden at edges.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • They come together in minutes but taste like something from a fancy bakery
  • The dough keeps in the freezer for months, making instant party food possible
  • That sharp cheddar punch balances perfectly with buttery richness
02 -
  • If the dough won't hold together, add only one teaspoon of ice water at a time
  • Overworking the dough in the food processor makes tough coins instead of tender ones
  • A really sharp knife helps keep the rounds from squishing when you slice the cold log
03 -
  • Use the finest grate on your cheese grater so the cheddar melts evenly into the dough
  • Let the coins cool completely before storing or they'll soften in the container

Go Back