These mouth-watering cheddar cheese coins are the perfect little cocktail nibble to kick off any holiday party! They are easy to make, they use basic pantry ingredients, and you can make the dough ahead of time. Then all you have to do the day you plan to serve them is slice and bake!
They have the best crumbly, melt-in-your-mouth texture, with a deep cheesy flavor and kick of cayenne. You’ll be hardpressed to eat just one!
- This appetizer recipe is part of my full Quarantine Thanksgiving Menu for 6.
- Where you will also find my Sheet Pan Turkey Dinner, Focaccia Bread with Caramelized Shallots, and my Apple Crepes with Salted Caramel Sauce.
Watch My Video Demo of this Recipe Below!
Step#1: Mix the Dough
It’s best to mix this dough in a food processor. It will help the butter, flour and cheese come together. It will be crumbly and coarse, but as long as it sticks to your fingertips, you’ll be able to roll it up in a ball.
Do Not Add Water
- It’s this crumbly dough that gives them their melt-in-your-mouth texture!
- So resist the temptation to add water to the dough to bring it together.
- It will come together on it’s on, the more you work with it.
Step#2: Shape the Dough
Shape the dough until you get a log that is 1″ in diameter and 4″ long. Do not overwork the dough or it will crumble more! Just keep squeezing it into a log.
Stamp The Ends
- It’s important to stamp down the ends of each log, this will make sure that you don’t have skinny ends that will create smaller coins.
- The stamping assures they will all be the same size.
- Then you can roll up the log in parchment paper and chill for one hour.
Do You Have to Refrigerate the Dough?
- In a word, yes.
- If you don’t chill the dough not only will the log crumble when you try to cut it, but also the cheese and butter will melt too fast and your cheese coins will spread out and become a bit of a mess.
- The refrigeration helps the cheese coins keep their shape.
- But if you are really in a rush, you can just pop in the freezer for 20 minutes.
Step#3: Slice and Bake
Slice the cheese coins into 1/4″ slices and place them on a parchment-lined cookie sheet The parchment paper prevents them from burning on the bottom, while preserving their delicate texture.
- They don’t spread out much so you can fit all 16 slices on the tray at once, which is nice since you only need to bake one tray and they’re done!
- Depending upon how long you refrigerate your dough. One hour vs. overnight. They could take more or less time to bake.
- But figure somewhere in the range of 15-25 minutes.
How To Tell When They Are Done?
- They should be set in the center and golden brown around the edges.
- Then you can take them out and allow to cool on the cookie tray. No need to move them to a cooling rack, they cool pretty quickly!
How To Store:
- To preserve their delicate, crumbly texture. These are best eaten the day they are made
- But you can certainly bake them a few hours ahead of time, allow them to cool completely
- Then transfer to an airtight container and leave them out on your countertop at room temperature
- Cheese coins pair beautifully with a glass of port, a glass of red or white wine, or something bubbly like a glass of Champagne, Prosecco or Cava would be great too!
- They are such a festive little nibble that is perfect for holiday entertaining!
More Great Appetizer Ideas!
- Baked Brie with Fig Jam
- Sour Cream and Caramelized Onion Dip
- Goat Cheese Tartlets
- Honey Glazed Cashews
- Tarte au Soleil
If You Enjoyed the Recipe,
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- ¾ cup (90g) flour
- ½ tsp (2.5 ml) baking powder
- ¼ tsp (1.25ml) salt
- Pinch of cayenne pepper
- ¼ cup (60g) chilled butter, diced
- ½ cup (65g) cheddar cheese
- 1 egg yolk
In the bowl of a food processor, add the flour, baking powder, salt, and cayenne pepper. Pulse to combine. Add the butter and pulse until a coarse meal develops. Then add the cheese, pulse until crumbly. Then add the egg and pulse until a coarse meal develops that sticks together.
Transfer dough to a cutting board and roll out into a log 1 inches in diameter and 4 inches long (2.5cm x 10cm). Wrap in parchment paper and refrigerate at least 1 hour.
Cut the coins into ¼ inch (6 mm) slices, transfer to a baking sheet lined with parchment paper. Bake at 350F (176C) for 15 minutes.
Serve warm or at room temperature.
You can also freeze this dough. Wrap tightly in parchment paper or plastic wrap. Then wrap in foil. Freeze up to 1 month.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 9Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 13mgSodium: 8mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g