Ingredients
Scale
- 5 oz (140 g) extra sharp cheddar cheese, grated, about 2 cups
- ½ cup (1 stick) unsalted butter, very cold
- 1 ⅓ cups all-purpose flour
- 1 Tbsp cornstarch
- 2 tsp dry mustard powder
- 1 tsp sweet paprika
- ¼ tsp salt
- 1 Tbsp apple cider vinegar
- 2–3 Tbsp ice cold water
Instructions
- Start by grating your cheese. Cube your butter very small.
- To the bowl of a food processor add the flour, cornstarch, dry mustard powder, paprika, salt and grated cheese. Pulse 2-3 times to mix.
- Add the cubed butter and pulse 5-6 times, or until the mixture forms pea-sized crumbs.
- Add the vinegar and 2 Tbsp water. Pulse until the dough is like the texture of fine crumbly sand and easily holds together when balled up in your hand. If the mixture looks too dry and doesn’t stick together, add one more Tbsp water and pulse a few more times.
- Transfer to a clean surface and form into a ball. Divide the ball into two equal halves, and form each half into a log, about 1½” in diameter, and about 7-8” long. Wrap each log in plastic wrap and chill for at least 2 hours or overnight.
- Preheat the oven to 375°F, arrange the oven racks so there is one on the top third and one on the bottom third of the oven (alternatively, you can bake the crackers in the center of the oven, one baking sheet at a time).
- Line two baking sheets with parchment paper. Slice the chilled dough into ¼” rounds. Place them on the baking sheets, leaving an inch or two between each coin.
- Place the baking sheets on the top third and lower third of the oven, and bake for 6 minutes. Rotate the baking sheets, and bake for 6-8 more minutes, or until they are just starting to turn golden brown at the edges. If you like them crispier, bake until slightly deeper brown on the edges and on top.
- Let the coins completely cool on a baking rack. Once cool, serve or store in an airtight container for up to one week.
Notes
This recipe works best with hand-grated cheese, as opposed to the store-bought pre-shredded variety, which has a powdery coating on the outside.
- Prep Time: 10 minutes + 2 hours chill time
- Cook Time: 12-14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Holiday