These Cheddar Cheese Coins are cheesy, buttery, zesty bites that are steps above storebought crackers. They’re another perfect addition to your fall cheese board!
Hellllo friends! Hope y’all had a fabulous weekend! How are the Thanksgiving plans coming along?!
Nobody’s in panic mode yet right?! We’ve still got over two weeks, so it’s time to take a deep breath, grab a pen and paper, and get planning. So today, I’m sharing the second homemade addition to the EPIC Fall Cheese Board we’ve got lined up for the holidays.
I’ve been making these Cheddar Cheese Coins for years. They’re sort of a spin off of my fabulous holiday Olive Balls. I’m a huge olive fan, so the olive balls have been a favorite of mine since I was a kid. My mother used to make them for the holidays, and there was always a batch in the freezer ready to be thrown into the oven when unexpected guests arrived.
Now I know not everyone loves olives, but I know everyone loves the outside cheddar pastry on the olive balls. So I simply make the cheddar pastry dough, form it into a log, chill it for a few hours in the refrigerator (or freeze it for up to a month), and then cut the log into rounds and bake. They’re buttery, cheddary, zesty little crackers that will fly right off the cheese board.
Around the holidays I usually have an extra log or two, and a bag or two of olive balls in the freezer, so I’m always ready for guests. You can prepare both this week and you’ll be ahead of the game. Enjoy!
- 1 1/2 cups all-purpose flour
- 1/2 tsp. kosher salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. paprika
- 1 cup shredded extra-sharp white cheddar cheese
- 1 cup shredded extra-sharp yellow cheddar cheese
- 1/2 cup one stick butter, chilled and cut into small cubes
Combine flour, salt, cayenne and paprika in a food processor until well combined. Add both cheese and process until dough resembles coarse meal. Add the butter and process until a dough forms.
Remove dough from processor onto counter and form into two 10-12 inch logs about 1-1/4 inch in diameter. Wrap each log in plastic wrap and chill in refrigerator for at least 3-4 hours. (Dough can also be stored in the freezer for up to one month. I like to wrap mine in plastic wrap and add to a Ziploc freezer bag if storing in freezer.)
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Unwrap logs and cut into 1/4 inch thick rounds and place on prepared sheets 1/2 inch apart.
Bake until golden bown, about 25 minutes, rotating sheets at the halfway point of baking. Let coins cool on sheets for 5 minutes before moving to wire racks to cool completely. Coins can be stored at room temperature in an airtight container for up to 3 days.