Thursday, March 4, 2021

Crispy Cheese Coins

 Crispy Cheese Coins: Karri Perry


1 stick softened unsalted butter
2 cups sharp cheddar cheese-grated
1 cup all purpose flour
1 teaspoon salt
2 dashes hot sauce
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard
1 1/2 cups crispy rice cereal (Rice Krispies)


In a stand mixer, (or with a hand mixer)  cream butter until it is light and fluffy.  Add the grated cheese and dash of hot sauce and mix well.  Add the spices to the flour.  Slowly add the flour mixture to the cheese and butter mixture. Mixture will be thick but pliable (like a pie dough) Lastly, fold in the dried rice cereal.  

Pour the mixture onto a piece of waxed paper.  Shape into a log (about 1-2 inches in diameter.)  Roll up the cheese dough and twist both ends of the waxed paper and refrigerate for at least 2 hours, overnight is better.  
*A prepared cheese coin log can be kept frozen and stored in the freezer for one month-be sure to wrap tightly and store in a zip-top freezer bag.

Preheat oven to 350 degrees, using the middle oven rack.  Slice the cheese coins thinly into 1/4 inch rounds and place on a parchment lined baking sheet 1 inch apart.  Bake for 12-14 minutes, or until the cheese coins are crisped and golden on the bottom.  Allow the cheese coins to sit for one minute after baking and then move to a cooling rack.  

Once cooled, store cheese coins in an airtight container or tin.  

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