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Recipe Detail Page
Nippy Cheddar Coins
Autumn 2021
These appealing appetizers can be pulled from the cookie jar any time you want a flavour-forward nibble to serve with a glass of wine. They also make excellent hostess or take-away gifts. Lucky guests!
Makes about 45 coins
1/2 cup (125 mL) unsalted butter, room temperature
1 tsp (5 mL) Dijon mustard, room temperature
1 cup (250 mL) packed grated extra-old white cheddar, about 3 oz (85 g)
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne (optional)
1. Cut butter into 4 pieces and place in a food processor fitted with a metal blade. Spoon Dijon on butter. Pulse until mixed. Sprinkle cheese over butter. Pulse until mixed in, scraping down sides when needed. Add flour. Sprinkle with salt and cayenne, if using (and other add-ins if desired; see TIP). Pulse until mixture becomes crumbly. Scrape down side, then whirl until a ball starts to form. Turn onto a lightly floured work surface and, using floured hands, form into 2 balls.
2. Place 1 ball on a sheet of waxed paper. Form into a 1 1/2 x 6 1/2-inch (4 x 16 cm) log. Running your finger over the log will help smooth it out. Roll up in waxed paper, then twist ends to seal. Repeat with remaining ball. Best to store in a firm-sided container. Refrigerate at least until cold or up to 4 weeks. Can also be sealed in plastic bags and frozen.
3. To bake, preheat the oven to 375°F (191°C).
4. Remove a log from the fridge. Slice into 1/4-inch (5 mm) thick rounds. Place at least 1 inch (2.5‑cm) apart on an ungreased baking sheet. Bake, 1 sheet at a time, until edges start to brown, 10 to 12 minutes. Watch carefully near the end to avoid burning. Remove to a rack to cool. Repeat with the remaining log. Store cooled cookies in a sealed container at room temperature or in the refrigerator for up to a month.
Makes about 45 coins
TIP
Scatter any of the following into flour when you add salt and cayenne.
2 tbsp (30 mL) finely chopped fresh sage leaves
2 tbsp (30 mL) chopped fresh rosemary sprigs
1 tbsp (15 mL) dried chilli flakes
2 tbsp (30 mL) finely chopped dried cranberries
