Cheddar Cheese Coins

SERVES Makes about 5 dozen coins

TIME 55 minutes, plus 1 hour chilling and 20 minutes cooling

WHY THIS RECIPE WORKS

Everyone loves cheese and crackers, and we wanted to combine the two into a rich, cheesy, tender biscuit. Cutting the chilled butter into the dry ingredients creates a flaky texture, and using the food processor means it take seconds. Adding cornstarch tenderizes our crackers even more. A generous helping of pungent cheese flavors the dough, and just a few tablespoons of water help it come together. After chilling for an hour, the logs are ready to be sliced and baked. Everyone loves cheese and crackers, and we wanted to combine the two into a rich, cheesy, tender biscuit. Cutting the chilled butter into the dry ingredients creates a flaky texture, and using the food processor means it take seconds. Adding cornstarch tenderizes our crackers even more. A generous helping of pungent cheese flavors the dough, and just a few tablespoons of water help it come together. After chilling for an hour, the logs are ready to be sliced and baked.

INGREDIENTS

8 ounces extra-sharp cheddar cheese, shredded (2 cups)

1 ½ cups (7 ½ ounces) all-purpose flour

1 tablespoon cornstarch

½ teaspoon salt

¼ teaspoon cayenne pepper

¼ teaspoon paprika

8 tablespoons unsalted butter, cut into 8 pieces and chilled

3 tablespoons water

note: BEFORE YOU BEGIN

You can refrigerate the dough for up to three days or freeze it for up to one month. Thaw the frozen dough in the refrigerator before proceeding with step 2.

INSTRUCTIONS

Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough ball forms, about 10 seconds. Transfer dough to counter and divide in half. Roll each half into 10-inch log, wrap in plastic wrap, and refrigerate until firm, at least 1 hour. Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough ball forms, about 10 seconds. Transfer dough to counter and divide in half. Roll each half into 10-inch log, wrap in plastic wrap, and refrigerate until firm, at least 1 hour.

Directions at americastestkitchen.com

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