• Author: Debbe Wojack
  • Category: Snack


  • 1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
  • 3 tablespoons butter, softened
  • 3/4 cup LC pan bread flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper (I like them hot, adjust for your own taste)
  • 1/2 teaspoon Coleman’s dry mustard
  • 1/2 teaspoon granulated garlic
  • 12 tablespoons half-and-half or cream
  • ***Vegans may substitute their favorite replacements for dairy products


  1. Preheat oven to 350°F.
  2. In a food processor, combine the cheese, butter, flour, salt, cayenne pepper and garlic in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
  3. Roll dough into a log cover with saran wrap and refrigerate for at least 1 hour. Using a serrated knife, slice the log into 1/8-inch rounds. Place them on a parchment-lined baking sheet, leaving about 1 inch between them. Sprinkle them with paprika.
  4. Bake the cheese pennies in a preheated 350°F oven for 14 -16 minutes, or until they brown. Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely.
  5. If they are not crispy enough (you sliced them too thick) return to oven at set at 300 degrees for an additional 5 minutes flip and bake 3 to 5 more minutes. Watch closely or they will burn.

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