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Author Notes: We make these tiny, round cheese crackers for any kind of gathering where you’ll need an easy finger food for picking up and snacking. (They also happen to be a very nice size for packaging up in a glass jar and gifting around the holidays or as a hostess present.) More interesting than the usual platter of crackers and cheese, these buttery coins taste intensely of cheddar cheese. A little bit of cornmeal gives them a pleasantly crunchy texture, and a generous heap of flavorful herbs and spices. —Posie Harwood
Makes about 30 coins
- 1 cup all-purpose flour
- 2 tablespoons cornmeal
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground sage leaf
- 2 tablespoons very cold unsalted butter, diced
- 1 cup grated sharp cheddar cheese
- 1/4 cup plus 1 tablespoon milk
- In a food processor, combine the flour, cornmeal, salt, cayenne, paprika, and sage. Process until the mixture is in coarse crumbs.
- Add the cheese and pulse until well-combined.
- Add the butter and pulse until well-combined. (Don’t overmix here.) With the food processor running, slowly add the milk in a stream and continue to process until the dough comes together in a ball.
- Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 12 hours (or up to 3 days).
- When you’re ready to bake, preheat the oven to 350°F. Working with half of the chilled dough at a time (leave the other half in the refrigerator until ready to use), roll the dough out on a lightly floured surface to about 1/16-inch thickness. Using a small round cutter (I like a 1-inch wide cutter), punch out small circles of dough.
- Transfer circles to a parchment-lined baking sheet. Bake for about 15 minutes (start keeping a very close eye on them after 10 minutes), or until the crackers are golden brown on the edges. They will crisp up as they cool.
- Remove from the oven and let sit on the pan for a minute, then transfer to a wire rack to cool completely.
- This recipe is a Community Pick!