Spicy Cheese + Smoked Paprika Coins

• Vegetarian

• Produce

  • 1/4 tsp Sage, ground leaf

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Cayenne pepper
  • 2 tbsp Cornmeal
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika, smoked

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Cheddar cheese, grated sharp
  • 5/16 cup Milk

Found on food52.com

Description

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cornmeal
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground sage leaf
• 2 tablespoons very cold unsalted butter, diced
• 1 cup grated sharp cheddar cheese
• 1/4 cup plus 1 tablespoon milk

Directions

• In a food processor, combine the flour, cornmeal, salt, cayenne, paprika, and sage. Process until the mixture is in coarse crumbs.
• Add the cheese and pulse until well-combined.
• Add the butter and pulse until well-combined. (Don’t overmix here.) With the food processor running, slowly add the milk in a stream and continue to process until the dough comes together in a ball.
• Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 12 hours (or up to 3 days).
• When you’re ready to bake, preheat the oven to 350°F. Working with half of the chilled dough at a time (leave the other half in the refrigerator until ready to use), roll the dough out on a lightly floured surface to about 1/16-inch thickness. Using a small round cutter (I like a 1-inch wide cutter), punch out small circles of dough.
• Transfer circles to a parchment-lined baking sheet. Bake for about 15 minutes (start keeping a very close eye on them after 10 minutes), or until the crackers are golden brown on the edges. They will crisp up as they cool.
• Remove from the oven and let sit on the pan for a minute, then transfer to a wire rack to cool completely.