Gruyère, Mustard, and Caraway Cheese Coins
A savory, nutty shortbread cracker for cocktail hour
Why This Recipe Works
A savory twist on a classic cocktail snack where nutty Gruyère meets the sharp pop of whole-grain mustard and caraway. These are ideal for prep-ahead entertaining since the dough needs a chill to stay crisp and flaky.
Instructions
Pulse the flour, caraway seeds, salt, and cayenne in a food processor until the seeds are slightly broken and the spices are evenly distributed.
Add the cheese and butter. Pulse until the mixture resembles coarse sand—stop before it becomes a paste to keep the texture light.
Add the mustard and pulse until the dough begins to form large clumps and pulls away from the sides of the bowl.
Transfer the dough to a clean surface and roll into a 10-inch log, approximately 1.5 inches in diameter. Wrap tightly in plastic and chill until very firm, at least 1 hour, to prevent the coins from spreading while they bake.
Heat the oven to 375°F with the rack in the middle position and line a baking sheet with parchment paper.
Slice the chilled log into 1/4-inch-thick coins and arrange them on the prepared baking sheet, spaced about 1 inch apart.
Bake until the edges are golden brown and the coins feel firm to the touch, about 12 to 14 minutes.
Let the coins cool on the sheet for 5 minutes to set before moving to a wire rack to cool completely. Serve at room temperature when they are fully crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 5 days.
Can I make this ahead of time?
The dough log can be made up to 2 days in advance. Keep wrapped tightly in plastic in the refrigerator.
