Cheddar and Herb “Pennies” ~ Savory Shortbread Crackers (yes, gluten free option too!)
Aug 20, 2020, Updated Nov 01, 2023
Simple to make – roll mixture into a log – chill, slice & bake! Top with garden herbs for an elegant touch. Fabulous for snacking, company & holidays ! Crispy, cheesy with herbal notes.
A revised recipe from the 1950’s – these popular Cheesy Shortbread “Pennies” are the perfect little crackers with big flavor.
Fabulous for snacking and company! Crispy, cheesy with herbal notes.
Aren’t they beautiful? Ready to go in the oven with assorted herbs on top that bake into the “Pennies.”
Use herbs that are growing in your garden, or varieties you like. I chose Chives, Rosemary, Thyme, Parsley and Basil Buds. Outside of Summer choose the freshest you can find.
To make the best “pennies” use a great cheddar! I’ve used Black Creek 2 Year Aged Cheddar (bought at Whole Foods.)
These cheese coins are made with just a few ingredients including:
grated aged cheddar, flour or gluten free flour, butter, chili powder (or smoked paprika), sea salt, pepper and assorted herbs for topping them.
These here that I have made are Gluten Free!
They bake up deliciously, light & crispy.
While I try not to heat up the kitchen too much in summer – these beauties bake in 15 – 18 minutes and will keep for about a week.
Adding Garden Herbs gives these “pennies” a Summery touch.
I have such an assortment of herbs growing in my garden ~ I topped them with 5 different varieties. Choose the toppings you like, or have on hand… yet all 5 herbs make an impressive display!!
Make ahead of time?
Sure! The logs can be made and stored in the refrigerator for a few days, or frozen for about one month.
When you’re craving them – slice, top and bake!
Enjoy these wonderful “PENNIES!”
Karen
Cheddar and Herb “Pennies” ~ Savory Shortbread Crackers (yes, gluten free option too!)
Simple to make – roll mixture into a log – chill, slice & bake! Top with garden herbs for an elegant touch. A revised recipe from the 1950’s – these popular Cheesy Shortbread “Pennies” are the perfect little crackers with big flavor.
Ingredients
- 1 stick unsalted butter, softened, I use organic
- 3/4 cup sharp cheddar cheese, yellow; coarsely grated
- 1 cup flour, can use a all purpose gluten free flour* (see below)
- 1/2 teaspoon sea salt
- 1/4 teaspoon chili powder , (can use smoked paprika)
- 1 pinch freshly cracked black pepper
For Topping:
- 2 tablespoons assorted fresh herbs, such as chives, thyme, basil buds and rosemary
Instructions
- Cream the butter in a stand mixer (or by hand in a bowl) until light.
- Add the remaining ingredients (except herb toppings) and mix on low speed until the dough comes together, about 1 minute. Gather the dough on a 18″ wide* sheet of wax paper.
- Roll into a tight 1 1/2 inch wide log. Wrap it up in the paper and refrigerate on a cookie sheet until very hard, about 1 hour or overnight.
- Line a cookie sheet with parchment paper. HINT: for very round pennies, re-roll the log so it is super round. When the log softens a bit; it will be able to roll nicely.
- Cut the logs into 1/3 inch “pennies.” Place the pennies on the prepared pan, no need to grease. Add a pinch of assorted herbs to the center of each (see photo.) Place the sheet in the refrigerator for at least 45 minutes, until very chilled – this insures the pennies will not spread.
- Preheat your oven to 350 degrees. Bake on the parchment paper for 15 – 18 minutes until golden. Store in an airtight container and enjoy.
Notes
*Using Gluten Free Flour: I have used King Arthur Flour’s Measure to Measure Flour which contains some xanthan gum.
They taste delicious! Special “easy” handling required as lacking gluten. Follow recipe. Make ahead of time?
Sure! The logs can be made and stored in the refrigerator for a few days, or frozen for about one month. When you’re craving them – slice, top and bake. This recipe may not be reproduced without the consent of its author, Karen Sheer.
They taste delicious! Special “easy” handling required as lacking gluten. Follow recipe. Make ahead of time?
Sure! The logs can be made and stored in the refrigerator for a few days, or frozen for about one month. When you’re craving them – slice, top and bake. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 40kcalCarbohydrates: 2gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 44mgPotassium: 7mgFiber: 0.1gSugar: 0.02gVitamin A: 98IUVitamin C: 0.02mgCalcium: 17mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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