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Slice and Bake Cheddar Cheese Coins Recipe

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3.9 from 29 reviews

These Slice and Bake Cheddar Cheese Coins are crisp, buttery, and packed with sharp cheddar flavor along with a hint of spice and savory seasoning. Perfect as a snack or appetizer, these easy-to-make cheese crackers require minimal ingredients and use simple slice-and-bake technique to deliver perfectly thin, crunchy cheese coins every time.

Ingredients

Cheese Dough

  • 2 cups (8 ounces) sharp cheddar cheese, shredded (room temperature)
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 8 tablespoons (one stick) unsalted butter, softened to room temperature
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper (omit if sensitive to spice)
  • 1/4 teaspoon ground mustard powder
  • 1/4 teaspoon sweet paprika

Toppings

  • Everything bagel seasoning or sesame seeds for rolling

Instructions

  1. Mix Dry Ingredients and Butter: In a medium mixing bowl, combine the flour, softened butter, cayenne pepper, paprika, ground mustard, and kosher salt. Use a stand mixer fitted with a paddle attachment to mix until the butter is evenly incorporated and the mixture resembles coarse crumbs. Alternatively, you can use your hands to work the butter into the dry ingredients.
  2. Add Cheese and Form Dough: Add the shredded sharp cheddar cheese to the mixture. Mix using the stand mixer or your hands until the dough comes together into a ball. The dough should be speckled with bits of cheese and stick together when pressed between your thumb and finger. If mixing by hand, this step may take 5 or more minutes.
  3. Shape Dough Logs: Divide the dough in half and transfer each portion to a silicone baking sheet or lightly floured surface. Knead briefly if needed to fully incorporate any crumbs and ensure the dough is uniform. Roll each half into a log approximately 8 inches (20 cm) long and 1.5 inches (4 cm) in diameter.
  4. Coat Logs with Seasoning and Chill: Scatter everything bagel seasoning or sesame seeds on your work surface. Roll each dough log in the seasoning to coat thoroughly. Wrap each log tightly in plastic wrap and refrigerate for 2 hours or freeze for 30 minutes until firm.
  5. Preheat Oven: Heat your oven to 400°F (205°C) to prepare for baking the cheese coins.
  6. Slice the Dough Logs: Using a serrated knife, slice the chilled dough logs into coins slightly less than 1/4 inch thick. Thicker slices are preferable to thin ones to prevent burning. You should be able to get about 45 coins per log.
  7. Bake the Cheese Coins: Arrange the sliced coins on a parchment-lined rimmed baking sheet, leaving a little space between each as they will spread slightly. Bake for 8-10 minutes or until the edges just start to brown.
  8. Cool and Store: Remove the baked cheese coins from the oven and allow them to cool completely on the baking sheet. Store cooled crackers in an airtight container at room temperature; they will keep well for 5-7 days.

Notes

  • For a less spicy version, omit the cayenne pepper.
  • If you do not have everything bagel seasoning, sesame seeds work well as a coating.
  • Make sure to chill the dough logs well to facilitate clean slicing and prevent spreading.
  • Slicing thicker coins prevents burning and helps them hold their shape better during baking.
  • Use a serrated knife for cleaner, easier slicing without squashing the dough.

Find it online: https://justsosavory.com/slice-and-bake-cheddar-cheese-coins-recipe/