Cheddar Cayenne Coins

Last night, I attended a cooking class in Redlands.  The lady had it setup in her home kitchen and we got a chance to sample all of the recipes that she made for the evening.  It was a Holiday Appetizer menu and this is a super easy recipe that we all really enjoyed!

1 1/3 cup flour
1 1/4 cup sharp cheddar cheese - finely shredded
1 tsp. salt
1/8 to 1/4 tsp. cayenne
1/2 cup unsalted butter, cubed and chilled
1 large egg yolk
2 TB. water
1/3 cup walnuts - finely chopped
Kosher salt for sprinkling (optional)

Directions:

Preheat oven to 375 degrees Farenheit.

Line two large baking sheet with parchment paper.

Combine the flour, cheese, salt, cayenne pepper and walnuts in a food processor.  Pulse a few times to blend.  Add the butter pieces and pulse until the dough resembles coarse srumbs.  Whisk the egg yolk and water in a small bowl and drizzle over the mixture.  Pulse until the dough begins to form a ball.

Pile the dough on an unfloured work surface.  Knead until the dough comes together.  Turn the dough in a log shape (approx. 1 1/4 inches in diameter - 14 inches long).  Wrap the dough in plastic wrap and refrigerate until firm, about 4 hours, or up to 2 days.  You can also freeze this dough for up to a month and then thaw for about an hour on the counter.

Using a sharp knife, slice the log into 1/4 inch slices.  Arrange about 1/2 inches apart on the baking sheets.

Bake for 15-20 minutes or until a medium to deep golden color around the edges.  Rotate the baking sheets for even browning if necessary.

You can finish the crackers with a sprinkling of a little kosher salt while still hot from the oven.


Recipe from White Apron Cooking Class