Ed Lane’s Cheese Pennies


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ed's famous cheese pennies!

Excellent little cheesy bite with a beverage before dinner.

Pamela Pierce


Ingredients You'll Need

8 oz. extra sharp cheddar cheese, shredded (2 cups)
1 and 1⁄2 cups (7.5 oz) all purpose flour
1 tbsp. cornstarch
1⁄2 tsp. salt
1⁄4 tsp. cayenne pepper
1⁄2 tsp. paprika
8 tbsp. unsalted butter, cut into small pieces and chilled
3 tbsp. water


Directions

Cut up 8 oz. cheese into rough cubes and process it with a steel blade in food processor, or grate on large holes of a box grater and add to food processor.


Add to processor: flour, cornstarch, salt, cayenne and paprika and mix until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough ball gathers, about 10 seconds. Transfer dough to counter and divide in half. Roll each half into 10- inch log. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.


NOTE: I made 8-inch logs which makes a slightly larger biscuit.


Adjust oven racks to upper middle and lower middle positions and preheat to 350 degrees. Line 2 rimmed baking sheets with parchment (or use Silpat mats). Unwrap logs and slice into 1/4-inch discs. Place coins on prepared sheets 1⁄2 inch apart. Bake until light golden around edges, 22-28 minutes, switching and rotating sheets halfway through baking. Let cool completely on sheets before serving or storing in airtight container.


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