terese allen
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Cheddar Cheese Coins
Makes 75-100 crackers

These savory rounds are a cross between a biscuit and a cracker and can be made with smoked, flavored, or regular cheddar cheese. The dough comes together easily and may be frozen to make a ready-to-go appetizer for company.

1 cup (2 sticks) unsalted butter, softened
8 ounces sharp cheddar, grated and brought to warm room temperat
8 ounces smoked or flavored cheddar, grated and brought to warm room temperature
2 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons chili powder
2 cups finely chopped hickory nuts or walnuts

Cream butter and cheeses in large bowl until well blended. Sift flour, baking powder, baking soda, and chili powder into second bowl. Stir sifted mixture into cheese mixture until combined. Mix in nuts until combined. Dough will be soft and pliable. On floured surface, shape into 5-6 smooth cylinders about 1 1/2 inches thick. Wrap in wax paper and chill thoroughly (or freeze for later use).

Heat oven to 350 degrees. (If dough is frozen, allow it to thaw 20-30 minutes before slicing.) Slice dough into 1/4-inch- thick rounds and place one inch apart on ungreased baking sheets. Bake 14-16 minutes. Carefully transfer crackers to wire rack and cool. Store airtight.

Recipe from Wisconsin’s Hometown Flavors, by Terese Allen (1998, 2003)