Rating: 3.86 stars
29 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0

These spicy cheddar crackers are hard to resist. Freeze some of the logs of dough to have on hand for unexpected guests.

Martha Stewart Living, November 1994

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Credit: Joseph De Leo

Recipe Summary test

Yield:
Makes about 6 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse to combine flour, salt, and spices. Add butter; pulse until mixture resembles coarse meal. Add cheddar; process until dough starts to hold together.

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  • Turn out dough onto a lightly floured surface; knead a few times. Divide into four equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches wide. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen up to 1 month; thaw until pliable.)

  • Preheat oven to 350 degrees. Cut dough into 1/3-inch-thick slices; place 2 inches apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until lightly browned, about 20 minutes. Let cool on baking sheets 1 minute, then transfer coins to a wire rack to cool completely. Cheese coins can be stored in an airtight container at room temperature up to 3 days.

  • To serve, spoon a small amount of jelly onto center of each coin.

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Reviews (1)

29 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
07/20/2019
I used shredded Gouda cheese and I added 1/2 Cup more cheese than the recipe. I also added 1 Tablespoon of milk at the end of processing to bring it all together.Wonderful flavors! I served with rhubarb jelly on a cheese platter.