"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cheddar-Cayenne Coins Recipe

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This recipe for Cheddar-Cayenne Coins, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Thweatt
Added: Sunday, February 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cups (6 ounces) all-purpose flour
1 1/4 cups (3 ounces) sharp cheddar (or half cheddar and half Parmigianino Reggiano
1 t. salt
1/4 t. cayenne pepper
1/2 cup unsalted butter, chilled
1 large egg yolk
2 T. water
1 1/3 c. finely chopped walnuts or pecans
Kosher salt for sprinkling, (optional)

Directions:
Directions:
Combine the flour, cheese, salt and cayenne in a food processor. Process until just blended. Add butter and pulse until dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moist crumbs. Add the chopped nuts and pulse briefly until the crumbs begin to come together.
Knead on a floured surface until dough is cohesive. Make dough into a 14 inch log about 1 1/2 inches in diameter. Wrap in plastic and refrigerate until firm-4 hours to 2 days. Heat over to 375 Line 2 cookie sheets with parchment. Using a sharp knife, cut the log into 1/4 inch slices. Arrange on cookie sheet about 1/2 inch apart. Bake until edges are brow-about 15 to 20 minutes. Sprinkle with kosher salt just as the baking sheets come out of the oven. When coins are completely cool, store them in an air-tight container.

Number Of Servings:
Number Of Servings:
yields 4 dozen

 

 

 

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