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Cheddar Cheese Coin Crackers

Pirate's Gold Cracker and Cookie Coins: Sammy Bakes! #sponsored

Adapted from America's Test Kitchen courtesy of WDSE/WRPT PBS in Minnesota
Course Appetiser
Cuisine crackers
Author TheSpicedLife

Ingredients

  • 1 1/2 cups 189 g AP flour
  • 1/2 t fine sea salt
  • 1/2 t ancho chile powder
  • 1/2 t Hungarian paprika
  • 8 T 1 stick, 4 oz unsalted butter, a little softened and sliced into squares
  • 6 oz medium cheddar cheese shredded (use orange if you want the golden coin effect)
  • 2 oz aged manchego shredded
  • 2-4 T water as needed

Instructions

  1. Place the flour, spices and salt into a large food processor. Process a few times to blend.
  2. Add the shredded cheese and butter. Pulse to combine, about 12 times.
  3. Get the water ready. With the food processor running, pour the water in a very slow trickle into the food processor. When the dough starts to clump around the blades, stop the processor and the water.
  4. Remove the dough and knead a few times to make sure it is all one mass and does not need any more water to hold it together.
  5. Roll the dough into a log and wrap it tightly with plastic wrap. Because this is going to chill, this much can be done ahead for a party in advance. The dough must chill for at least an hour and up to 24 hours. Longer than that and I recommend placing it in the freezer for up to 1 month.
  6. When you are ready to bake, preheat the oven to 400 F.
  7. Line 2 baking sheets with silicone mats or parchment paper.
  8. Slice the log into 1/8-inch thick coins and place on the cookie sheets 1 inch apart.
  9. Bake to a deep golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets before transferring to a cooling rack.