Ingredients: |
Ingredients: 1 cup butter, softened
1 garlic dip mix (you can mince garlic to get 1.5 teasp, but I get the little garlic dip mixes at craft fairs or Sam’s club
has these garlic/sesame dip mixes from time to time. I use one package.
2 cups unbleached AP flour (I mix the dip mix in with the flour)
1 cup freshly grated parmesan cheese—or I generally put in more—I’d say I use a good 3 quarter pound chunk of
good, hard parmesan.
2 Tbsp of dried parsley flakes (I never put these in just cause I’m using the dip mix).
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Directions: |
Directions:1. So, what I do is take my mini Ninja food processor—I cut the parm into about 1” chunks and then I’ll put a handful of the parm and a few spoonsful of the flour/dip mix into the bowl of the food process and then just process it until it’s small crumbs—you don’t want any chunks of parm. By adding the flour in it keeps the parm from just clumping together because of the moisture in the cheese.
2. Once you’ve ground up all the cheese, mix any remaining flour, the cheese and the softened butter together—I use my hands, until you can form it into rolls about the diameter of a silver dollar.
3/ Wrap the rolls in cling wrap and let them set in the fridge for about 2 hours, waiting for the butter to harden again. (You can freeze the rolls, but make sure to thaw them some when you’re ready to use them.
4. Cut into thin slices and bake at 350 – 375 for at least 7 minutes—depends on how thick you cut them. Take them out when they’re golden brown—don’t take them out too early or they’ll be to soft. I have a convection oven so you'll just have to watch them until you can figure out how long it will take using your oven. |
This recipe for Parmesan-Garlic Cheese Coins is from