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By Mari Levine
These cheesy crackers couldn’t be easier to throw together, with their egg-free dough and food-processor mixing method. I recommend making a double batch—serve some for a holiday appetizer, and save the rest to use as the “coins” in a game of dreidel.
Cheddar Cheese Coins
Makes about 25 crackers
1 cup flour
1½ cups grated sharp cheddar cheese
⅓ cup Parmesan cheese
5 tablespoons chilled butter
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 tablespoons water
1. Combine flour, cheddar, Parmesan, butter, salt and cayenne pepper in food processor. Process until butter is incorporated. Add water and pulse until dough is the texture of wet sand.
2. Transfer dough to counter and roll into log about 1 foot long and 2 inches wide. Wrap in plastic wrap and refrigerate at least 2 hours.
3. When ready to bake, preheat oven to 350 degrees. Line sheet pan with parchment paper. Remove dough from refrigerator and slice into ¼-inch-thick discs. Transfer to sheet pan, and bake until crackers are firm but still tender and light brown around the edges. This should take 20 to 25 minutes. Turn sheet pan 180 degrees halfway through cooking.
4. Remove from oven and let cool for 5 minutes on sheet pan. Transfer to cooling rack to cool completely. Serve at room temperature. Store in airtight container for up to three days.
Chosen Eats appears every Thursday on JewishBoston.com. Read past columns, or contact Mari at .
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