Homemade Cheddar Coins
Sharp, buttery crackers with a subtle kick of spice
Why This Recipe Works
These savory crackers rely on a food processor to quickly build a short, sandy dough that bakes into crisp, melt-in-your-mouth coins. Chilling the dough logs is essential for clean slicing and maintaining their round shape.
Instructions
Process the cheddar, flour, cornstarch, salt, cayenne, and paprika in a food processor until well combined, about 30 seconds.
Scatter the butter pieces over the top and process until the mixture resembles wet sand, about 20 seconds.
Add the water and process until the dough forms a ball, about 10 seconds.
Transfer the dough to the counter, divide it in half, and roll each half into a 10-inch log. Wrap the logs tightly in plastic and refrigerate until firm, at least 1 hour—this chilling step makes the dough manageable and ensures the crackers hold their shape.
Heat the oven to 350°F with racks in the upper-middle and lower-middle positions and line two rimmed baking sheets with parchment paper.
Unwrap the logs and slice them into 1/4-inch-thick coins, giving the dough a quarter turn after each slice to keep the logs round rather than flattened on one side.
Place the coins on the prepared sheets, spaced 1/2 inch apart, and bake until light golden around the edges, 22 to 28 minutes, switching and rotating the sheets halfway through for even browning.
Let the coins cool completely on the sheets; they need this time to finish crisping up before they are ready to serve.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 3 days.
Can I make this ahead of time?
Dough logs can be refrigerated for up to 3 days or frozen for up to 1 month; thaw completely before slicing.
