Description
These Slice and Bake Cheddar Cheese Coins are savory, bite-sized crackers loaded with sharp cheddar cheese and a blend of spices. Rolled in everything bagel seasoning or sesame seeds, they offer a crunchy, cheesy snack perfect for parties or everyday munching. The dough is easy to prepare, chilled, sliced, and baked until golden, making them a delicious homemade alternative to store-bought cheese crackers.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (omit if sensitive to spice)
- 1/4 teaspoon ground mustard powder
- 1/4 teaspoon sweet paprika
Dairy & Fats
- 2 cups (8 ounces) sharp cheddar cheese, shredded (room temperature)
- 8 tablespoons (one stick) unsalted butter, softened to room temperature
Coating
- Everything bagel seasoning or sesame seeds, for rolling
Instructions
- Mix Dry Ingredients and Butter: In a medium-sized mixing bowl, combine the flour, softened butter, cayenne, paprika, ground mustard, and kosher salt. Use a stand mixer fitted with a paddle attachment to blend the ingredients until the butter is evenly mixed with the dry components. Alternatively, you can use your hands to incorporate the butter thoroughly.
- Add Cheese and Form Dough: Add the shredded sharp cheddar cheese to the mixture. Mix with the paddle attachment or your hands until a cohesive dough ball forms. If mixing by hand, this may take over 5 minutes. The dough should be speckled with cheese and hold together when pressed gently.
- Shape Dough Logs: Divide the dough into two equal halves. Transfer each half to a silicone baking mat or lightly floured surface. Knead briefly to incorporate any crumbs and avoid gaps. Roll each portion into an 8-inch (20 cm) long log approximately 1.5 inches (~4 cm) in diameter using your hands.
- Coat with Seasoning and Chill: Spread everything bagel seasoning or sesame seeds on your work surface. Roll each dough log over the seasoning evenly to coat. Wrap each log tightly in plastic wrap and refrigerate for 2 hours until firm. Alternatively, freeze for 30 minutes if you’re short on time.
- Preheat Oven: Set your oven temperature to 400°F (205°C) and allow it to fully heat before baking.
- Slice Dough Logs: Using a serrated knife, slice each chilled dough log into coins slightly less than 1/4 inch thick. Thicker slices are better to avoid burning. Each log yields approximately 45 coins. Arrange them on a parchment-lined rimmed baking sheet, spacing them close but not touching as they will spread slightly.
- Bake the Coins: Bake the cheese coins in the preheated oven for 8 to 10 minutes, or until the edges just start to brown lightly. Keep a close eye to prevent burning due to thin slices.
- Cool and Store: Remove the baking sheet from the oven and let the cheddar coins cool completely on the tray. Store the cooled crackers in an airtight container at room temperature where they will keep well for 5 to 7 days.
Notes
- Use room temperature cheese and butter for easier mixing and better dough consistency.
- If you don’t have a stand mixer, hand mixing is perfectly fine but will take longer to incorporate the cheese.
- Be careful not to slice the coins too thin as thinner slices tend to burn quickly in the oven.
- Rolling the cheese logs in seasoning adds extra texture and flavor, but you can skip or substitute with other seeds or herbs if preferred.
- The dough can be frozen wrapped for longer storage, then thawed in the refrigerator before slicing and baking.
- For a spicier kick, keep the cayenne; omit to keep it mild.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: cheddar cheese crackers, cheese coins, homemade cheese crackers, slice and bake crackers, cheesy snack, savory crackers
