Cheddar-Cayenne Coins (aka BEST homemade crackers EVER)

Cheddar-Cayenne Coins (Crackers)

If you are looking for a simple, impressive, insanely delicious appetizer or snack that you can make in advance look no further. These “coins” are crispy, buttery, nutty, and completely addictive. My husband can hardly wait for them to come out of the oven and every time I make them for parties or gatherings they fly off the plate. Best of all you can make the dough ahead of time then slice and bake em’. These treasures are the perfect accompaniment to your next happy hour, charcuterie board, or straight out of the pantry for snacking. They also make a lovely gift given in a cute cookie tin. And of course, it pairs lovely with a glass of wine.

Ingredients:

• 1 ½ cups flour

• 1 ¼ cups finely shredded sharp cheddar cheese

• 1 teaspoon salt

• ⅛ to ¼ teaspoon cayenne

• ½ cup butter (1 stick) cut into ½ inch pieces, chilled

• 1 egg yolk

• 2 Tablespoons water

• ⅓ cup medium-finely chopped pecans

• Kosher salt for finishing (optional)

Directions:

• Combine the flour, cheese, salt, and cayenne in a food processor (using the dough blade) and process until just blended.

• Add the chilled butter pieces and pulse until the dough resembles coarse crumbs.

• In a small bowl mix, the egg yolk and water with a fork then drizzle the mixture over the dough.

• Pulse again until the dough begins to form small moist crumbs.

• Add the chopped nuts and pulse briefly until the crumbs begin to come together.

• Dump the dough on an unfloured work surface and using the heel of your hand push and smear the crumbs away from you until they start to come together in a cohesive dough.

• Turn the dough over 45 degrees a few times until the dough is nice and smooth and workable.

• Shape the dough into a 14-inch log, wrap in plastic wrap and refrigerate until firm, about 4 hours (or up to 2days).

• Heat the oven to 375 degrees.

• Line cookie sheets with parchment paper.

• Using a thin, sharp knife, cut the log into ¼ inch slices and place on the lined cookie sheet ½ inch apart.

• Bake until medium to medium-golden brown, rotating the cookie sheets as needed for even baking approximately 8-10 minutes.

• Sprinkle the crackers with kosher salt right after they come out of the oven if desired.

• When the crackers are completely cooled, store in an airtight container for up to 1 week (IF THEY LAST THAT LONG)