Cheddar Coins
10 servings
100 minutes
Cheddar coins are a crispy Hungarian treat that captivates with its rich cheesy depth and spicy notes of paprika and cayenne pepper. This recipe originates from the rich baking traditions of Hungary, where cheese and spices play key roles in culinary art. The coins are light, crumbly, and perfect as a snack for wine or beer, as well as an exquisite addition to the festive table. With their golden-brown crust and delicate creamy flavor, they resemble classic cheese crackers but with a distinct character. They are easy to prepare in advance, and chilling the dough before baking helps achieve the perfect texture. These crispy circles will become your favorite treat—both for special occasions and cozy evenings with family.
1
Grate the cheese and soften the butter a little.
- Cheddar cheese: 230 g
- Unsalted butter: 8 tablespoons
2
Mix all ingredients except water in a food processor on pulse mode about 12 times. Transfer to a wide bowl and sprinkle with water. Knead the resulting mass by hand and form a ball, adding water if necessary. Divide the dough into two parts and roll into two tubes about 25 cm long. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Cheddar cheese: 230 g
- Wheat flour: 1.5 glass
- Unsalted butter: 8 tablespoons
- Salt: 0.5 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Ground paprika: 0.3 teaspoon
- Water: 3 tablespoons
3
Preheat the oven to 200 degrees and place the trays on the upper and middle levels.
4
Cut the tubes into coins about 3 mm wide, arrange them on parchment-lined trays. Bake for 10 minutes, then swap the trays. Bake for another 10 minutes until the color changes to a deep golden-brown. Cool on the trays for about 3 minutes, then leave to cool completely on a rack.