John Myers
Ingredients for 1 servings:
- 125 g flour
- 100 g butter
- 60 g Cheddar cheese, grated
- 60 g Parmesan, grated
- 1 tbsp sour cream
- Salt and pepper, white to taste
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
with cheddar cheese
Combine all ingredients in a bowl and knead with a dough hook until crumbly. Then, on a floured surface, form the dough into a ball with your hands, wrap it in cling film, and let it rest in the refrigerator for about 30 minutes. Line a baking sheet with baking paper, place small spoonfuls on the dough, and press down lightly with a fork or floured fingers. You can also form small spoonfuls and place them on the baking sheet. Make sure to leave enough space between them, as the cheese coins need room to rise. Bake in a preheated oven at 180°C on the middle rack for 15-20 minutes until golden brown. This amount of dough makes about 40-45 cheese coins. Herbs such as rosemary, tarragon, or thyme also work well in the cheese coins—but then you’ll lose the “golden coin effect.” The cheese coins taste great with a nicely chilled white wine or as a side dish to soups.
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