Cheddar Pennies Recipe - Cooking Index
Cheddar Pennies Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Cheddar cheese |
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
| 1 cup | 62g / 2.2oz | Flour |
| 1/2 teaspoon | 2.5ml | Salt |
| Cayenne pepper - to taste | ||
| Sesame seeds - as needed |
Grate or chop the cheese, and cream it with the butter on medium speed until blended, about 3 to 4 minutes. Add the flour, salt and a "whisper" of cayenne ("about as much as you can take up on the end of a toothpick," Brown says). Mix, starting on low speed, then increase the speed to medium until combined. Form the mixture into 2-foot-long logs, wrap in wax paper and then chill until firm, 2 to 3 hours or overnight.
Heat the oven to 375 degrees. Using a very sharp knife, slice the cheese logs into 1/4-inch-thick coins. Sprinkle with sesame seeds. Place the coins on baking sheets lined with parchment paper and bake until the coins are pale gold and brown around the edges, 10 to 12 minutes (The least little bit of overbaking will spoil the flavor, for overcooked cheese acquires an unpleasant bitterness). These savory little crackers would make a good complement to a crudite or relish platter.
This recipe yields 96 coins.
Each coin: 23 calories; 37 mg. sodium; 5 mg. cholesterol; 2 grams fat; 1 gram saturated fat; 1 gram carbohydrate; 1 gram protein; 0.04 gram fiber.
Source:
The Los Angeles Times, 11-20-2002
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