Description
These Slice and Bake Cheddar Cheese Coins are easy-to-make savory crackers featuring sharp cheddar cheese and a blend of spices. Rolled in everything bagel seasoning or sesame seeds, they bake to a crisp golden perfection, making a perfect snack or appetizer with a flavorful cheesy punch.
Ingredients
Cheddar 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 (optional, omit if sensitive to spice)
- 1/4 teaspoon ground mustard powder
- 1/4 teaspoon sweet paprika
Coating
- Everything bagel seasoning or sesame seeds, for rolling
Instructions
- Mix Dry Ingredients and Butter: In a medium bowl, combine flour, softened butter, cayenne pepper, paprika, ground mustard, and kosher salt. Using a stand mixer with paddle attachment, mix until the butter is evenly incorporated into the dry ingredients. Alternatively, use your hands to blend.
- Add Cheddar Cheese: Stir in shredded cheddar cheese to the mixture. Mix with the mixer or by hand until the dough forms a cohesive ball, speckled with cheese. This will take over 5 minutes if done by hand to fully incorporate.
- Form Dough Logs: Divide the dough into two equal portions. Transfer to a silicone baking mat or lightly floured surface. Knead briefly if needed to incorporate all ingredients evenly. Shape each half into a log about 8 inches (20 cm) long and 1.5 inches (4 cm) in diameter.
- Coat Logs with Seasoning: Sprinkle everything bagel seasoning or sesame seeds on your work surface. Roll each dough log in the seasoning until fully coated. Wrap logs tightly in plastic wrap.
- Chill the Dough: Refrigerate the wrapped dough logs for 2 hours to firm up, or freeze for 30 minutes for quicker chilling.
- Preheat Oven: Heat your oven to 400˚F (205˚C) and line a rimmed baking sheet with parchment paper.
- Slice the Logs: Using a serrated knife, cut each dough log into thin coins about slightly less than 1/4 inch thick. It’s better to keep them slightly thicker to avoid burning. You should get about 45 coins per log.
- Bake: Place the sliced coins on the prepared baking sheet with a little space between them. Bake for 8-10 minutes until the edges just begin to brown.
- Cool and Store: Remove from oven and allow the cheddar coins to cool completely before serving. Store in an airtight container at room temperature for 5-7 days.
Notes
- For less spice, omit the cayenne pepper.
- Use sharp cheddar for the best flavor, and make sure it’s at room temperature for easier incorporation.
- Rolling the dough logs in seasoning adds crunch and extra flavor but can be omitted or substituted with your favorite seeds or spices.
- Slice slightly thicker to prevent burning during baking.
- These crackers can be frozen after forming the logs for up to 1 month; slice and bake from frozen, adding a few extra minutes to baking time.
- Store leftovers in an airtight container to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
