Ingredients:
1 cup flour
5 tablespoons butter, melted
1 cup flour
5 tablespoons butter, melted
2 tablespoons cold water
3 ounces sharp cheddar cheese, shredded
1/2 teaspoon salt
1 teaspoon cayenne pepper
3 ounces sharp cheddar cheese, shredded
1/2 teaspoon salt
1 teaspoon cayenne pepper
Directions:
Preheat the oven to 325. Grease or spray with cooking spray one cookie sheet. In a medium bowl, mix together all ingredients to form a firm dough. Roll into a 12 inch long log* about 1 inch thick. Slice into 1/4 inch slices**. Arrange the slices on the cookie sheet, leaving about an inch of space between each cracker. Bake for about 20 minutes or until the bottoms of the pennies are slightly brown and the tops are firm. Allow to cool completely before serving.
* If the dough is very sticky, refrigerate until it is firm, then slice.
** This yields a fairly thick cracker. If you slice them thinner, you may need to shorten the cooking time.
My thoughts:
I had never made crackers before so I thought I’d give it a shot. I always avoid the artificially cheese flavored crackers you see at grocery stores- too salty and orange for my taste. I have seen recipes for “cheddar coins” or “cheddar pennies” floating around for years now so I thought I’d give it a shot. I made these with white extra sharp cheddar and a bit of cayenne which lends the crackers a slightly reddish hue. The crackers are fairly thick (but small, only about 1 inch in diameter) with a strong cheddar flavor and a spicy aftertaste. If you are spice shy, you might want to cut down on the cayenne. I like things spicy (we use so much cayenne we put it in a pepper shaker for easy use!) so these are perfect for me but be warned, they produce more of a kick than you might expect. I think they would also be good if you left out the cayenne and instead topped with a bit of rosemary, sesame seeds or even some dried dill.
Oooo, sounds delish! I prefer my crackers to be wafer-thin (hehehe!), so if I made this with plain flour and chilled then sliced the dough finely, do you think that should work? Or do these taste better with a bit o’ chunk?
I think they would work skinnier but they would cook much, much faster. Think of these as sort of a cheese shortbread.
I just discovered your blog two days ago and my friends and I have made three of your recipes so far! I made these crackers (love the spice, although you didn’t say the cooking time on here and I made that part up), we made the little cupcake cheesecakes (delicious and so easy – my boyfriend made them and he NEVER cooks), and we made egg creams. Thanks for the recipes!!
Emily:
I fixed the cooking time. I am glad you are enjoying my recipes!
These remind me of a recipe my mother used to make. Thanks for reminding me!