Cheddar crisp appetizers

Prep 15 min
Plus Refrigeration Time: 180 minutes, Baking Time: 8 minutes
Makes 42 appetizer sandwiches



2 cups
all-purpose flour
1 tsp
1/2 tsp
cayenne pepper, optional
250-g container
MacLaren's Imperial cold pack sharp cheddar
1 cup
unsalted butter, cut into large cubes
2 tsp
Dijon mustard


  • In a bowl, stir flour with salt and cayenne. Place cheese, butter and Dijon in a food processor. Whirl until fairly smooth, scraping down side as necessary. Add flour mixture. Pulse, occasionally scraping down side, just until mixture comes together and forms a ball. Divide dough into 4 balls. Place 1 ball on a large piece of waxed paper. Shape into a log about 1-1/2 inches (3.5 cm) wide and 6 inches (15 cm) long. Roll in waxed paper, then twist ends to seal. Repeat with remaining dough. Refrigerate until firm, at least 3 hours or up to 1 week. Or place in a plastic bag and freeze up to 1 month.
  • To bake, position rack on bottom shelf in oven. Preheat oven to 400F (200C). Remove 1 log from fridge and slice into 1/4-inch (0.5-cm) thick coins. Place coins about 1-1/2 inches (3.5 cm) apart on an ungreased baking sheet. Bake, 1 sheet at a time, on bottom rack of preheated 400F (200C) oven until edges are lightly browned, 8 to 10 minutes. Remove coins to a rack to cool. Repeat with remaining logs. Coins will keep well, stored in a plastic bag or container, in the refrigerator up to 1 week. Bring to room temperature before serving. For appetizer sandwiches, just before serving, spread about 1/2 tsp (2 mL) jelly over bottom of half of coins, then top with remaining coins.

A cross between crackers and cookies, these retro-style crisps are a definite throwback to Mom’s bridge parties. Containers of sharp cheddar are sold in supermarkets. If you don’t have red pepper jelly, the cheddar coins are delicious on their own.


Calories 91, Protein 1.9 g, Carbohydrates 7.6 g, Fat 5.9 g, Fibre 0.2 g, Sodium 117 mg.
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