Cheddar Coins

Name: Cheddar Coins
Yield: 24
Ingredients: 8 ounces (2 cups) Cabot 4 Cheese Mexican Shredded Cheese (or other Cabot shredded cheese); 1 cup flour; 1 teaspoon kosher salt; Pepper, to taste; ½ teaspoon paprika; ½ cup (1 stick) cold, Cabot Unsalted Butter, cubed; 2 tablespoons ice-cold water; 1 egg; Flaky sea salt (optional); Toppings such as sesame seeds, poppy seeds, nigella seeds, Everything Bagel seasoning mix, lemon pepper, garlic, chili flakes, dried green herbs such as rosemary, thyme, sage, chives, fennel, basil, oregano, dill and more. You will need about 2 tablespoons of toppings per log.

Servings

24 coins

Try these crunchy, cheesy Cheddar Coins that can come in a variety of flavors. Think savory pie dough with cheese, dressed up with interesting seeds or your favorite chopped herbs.

Ingredients

8 ounces (2 cups) Cabot 4 Cheese Mexican Shredded Cheese (or other Cabot shredded cheese)
1 cup flour
1 teaspoon kosher salt
Pepper, to taste
½ teaspoon paprika
½ cup (1 stick) cold, Cabot Unsalted Butter, cubed
2 tablespoons ice-cold water
1 egg
Flaky sea salt (optional)
Toppings such as sesame seeds, poppy seeds, nigella seeds, Everything Bagel seasoning mix, lemon pepper, garlic, chili flakes, dried green herbs such as rosemary, thyme, sage, chives, fennel, basil, oregano, dill and more. You will need about 2 tablespoons of toppings per log.

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Directions

COMBINE the shredded cheese, flour, salt, black pepper, and paprika In the bowl of a food processor. Pulse to combine until crumbly. Add the cold, cubed butter and pulse again until well blended. With the processor running, slowly drizzle in 2 tablespoons of ice-cold water just until the dough comes together and forms a ball.
TRANSFER dough to a lightly floured work surface and divide in half. Roll each half into a log that’s 6-8 inches long.
WRAP each log in plastic wrap and chill until firm, about 2 hours or overnight.
PREHEAT oven to 350°F when ready to bake, and line two sheet pans with parchment paper.
UNWRAP logs and brush dough with egg wash (1 egg and 1 tablespoon of water whisked together).
SPRINKLE desired toppings onto the work surface (2 tablespoons per log) and roll the log over them, gently pressing them into the dough to adhere, until completely coated.
SLICE logs into ¼-inch-thick slices. Transfer rounds to the prepared baking pans, spacing about 1-inch apart. Sprinkle with flaky sea salt (optional).
BAKE, switching the sheets from top to bottom and rotating halfway through, until golden brown, about 18 - 22 minimum. Cool on the sheet pan or a baking rack (they’ll continue crisping as they cool).