Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (omit if sensitive to spice)
- ¼ teaspoon ground mustard powder
- ¼ teaspoon sweet paprika
Wet Ingredients
- 8 tablespoons (1 stick) unsalted butter, softened to room temperature
- 2 cups (8 ounces) sharp cheddar cheese, shredded and at room temperature
Topping
- Everything bagel seasoning or sesame seeds, for rolling
Instructions
- Combine dry ingredients and butter: In a medium mixing bowl, add the flour, softened butter, cayenne pepper, paprika, ground mustard, and salt. Using a stand mixer with the paddle attachment, mix until the butter is evenly incorporated with the dry ingredients. If you don’t have a mixer, use your hands to combine thoroughly.
- Add cheddar cheese and form dough: Add the shredded cheddar to the bowl and mix with the mixer or your hands until the dough comes together into a ball. The dough should be speckled with small pieces of cheese and stick together when pressed. Hand mixing may take over 5 minutes to incorporate properly.
- Divide and roll dough logs: Divide the dough in half and transfer to a silicone baking mat or lightly floured surface. Knead briefly if needed to fully incorporate. Roll each half into an 8-inch long log about 1.5 inches in diameter with your hands.
- Coat with seasoning and chill: Sprinkle everything bagel seasoning or sesame seeds on your work surface. Roll the dough logs in the seasoning until well coated. Wrap each log tightly in plastic wrap. Refrigerate for 2 hours or freeze for 30 minutes, until firm.
- Preheat oven and slice coins: Preheat your oven to 400˚F (205˚C). Using a serrated knife, slice the chilled dough logs into thin coins just under ¼ inch thick. Thicker slices are better to avoid burning. Expect about 45 coins per log.
- Bake the cheese coins: Place the coins on a parchment paper-lined rimmed baking sheet with a little space between them. Bake for 8-10 minutes or until the edges begin to lightly brown. Remove from the oven and allow to cool completely.
- Store and serve: Once cooled, store the cheddar cheese coins in an airtight container at room temperature for 5-7 days. Enjoy as a savory snack or paired with your favorite dips and cheese boards.
Notes
- Room temperature cheese and butter help in better incorporation of ingredients.
- Rolling the dough logs in seasoning prior to chilling ensures better flavor adherence.
- Slice coins just under ¼ inch thick to prevent burning during baking.
- These cheese coins keep well at room temperature in an airtight container for up to a week.
- You can omit cayenne pepper if you prefer a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
