Cheese Pennies
8 ounces (2 cups) finely grated sharp cheddar cheese*
8 tablespoons (1 stick, 4 ounces) butter
1 ½ cups unbleached all-purpose flour
¾ teaspoon salt
½ teaspoon dry mustard
1/8 teaspoon cayenne
Paprika (optional)
Put all ingredients into a food processor with plastic blade and mix until the dough forms a ball.
8 ounces (2 cups) finely grated sharp cheddar cheese*
8 tablespoons (1 stick, 4 ounces) butter
1 ½ cups unbleached all-purpose flour
¾ teaspoon salt
½ teaspoon dry mustard
1/8 teaspoon cayenne
Paprika (optional)
Put all ingredients into a food processor with plastic blade and mix until the dough forms a ball.
Can use up to a tablespoon of water if the dough doesn’t seem to come together. Transfer the dough onto some wax paper or parchment paper, that has been dusted with flour. Roll it into a 16-inch log about 1 ½ inches in diameter.
Wrap the log in waxed paper or plastic wrap and chill it in the freezer for 30 minutes.
(If you want to freeze it longer, make sure to remove it from the freezer about 30 minutes before you want to slice it into pennies.)
Preheat over to 400˚F.
Remove the plastic wrap or waxed paper, and, using a bench or serrated knife, slice the log crosswise into 1/8-inch rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about ½ inch between; they won’t spread much as they bake. Sprinkle them with a bit of paprika, if desired.
Bake the cheese pennies for 12 to 14 minutes, or until they’re just beginning to brown. Remove them from the oven and let cool on the pan for several minutes before transferring them to racks to cool completely.
Wrap the log in waxed paper or plastic wrap and chill it in the freezer for 30 minutes.
(If you want to freeze it longer, make sure to remove it from the freezer about 30 minutes before you want to slice it into pennies.)
Preheat over to 400˚F.
Remove the plastic wrap or waxed paper, and, using a bench or serrated knife, slice the log crosswise into 1/8-inch rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about ½ inch between; they won’t spread much as they bake. Sprinkle them with a bit of paprika, if desired.
Bake the cheese pennies for 12 to 14 minutes, or until they’re just beginning to brown. Remove them from the oven and let cool on the pan for several minutes before transferring them to racks to cool completely.
Recipe adapted from: King Arthur Cookbook
*Glenda’s Notes: I used medium cheddar, recipe also calls either sharp cheddar or fresh Asiago cheese.
I didn’t need to add any water. Didn’t have dry mustard, so used regular mustard.
We loved them! Next time I might add some different spices to give it a kick. Any suggestions!
*Glenda’s Notes: I used medium cheddar, recipe also calls either sharp cheddar or fresh Asiago cheese.
I didn’t need to add any water. Didn’t have dry mustard, so used regular mustard.
We loved them! Next time I might add some different spices to give it a kick. Any suggestions!
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