White Pepper Parmesan Coins
User Reviews
5
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Prep Time
45 mins
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Cook Time
13 mins
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Total Time
58 mins
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Servings
6 dozen
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Calories
385 kcal
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Course
Snacks
White Pepper Parmesan Coins
Description
The White Pepper Parmesan Coins recipe combines whole wheat and all-purpose flour with sea salt, freshly ground white pepper, and dry mustard powder to create a flavorful base. Cold, cubed unsalted butter is processed into the flour mixture to form a crumbly texture, which, along with the grated Parmesan and sharp cheddar cheeses, creates a rich, savory dough. A small amount of ice-cold water is added gradually to bring the dough together without warming the butter, ensuring a tender, flaky texture.
Once chilled, the dough is rolled out thinly and cut into small circles, each pricked twice with a fork to prevent puffing. Baking at 375°F allows the crackers to become crisp with lightly browned edges. The result is a crunchy, cheesy cracker with a mild heat from the white pepper and a subtle mustard undertone.
These crackers are well-suited for serving alongside soups, salads, or cheese platters. Their compact size and crisp texture make them convenient for snacking or appetizer trays.
Ingredients
- 1 cup whole wheat flour organic
- 1 cup all-purpose flour organic
- 1 teaspoon salt sea salt
- 1/2 teaspoon ground white pepper freshly ground
- 1/4 teaspoon dry mustard powder
- 3/4 cup butter cold and cubed (1 1/2 sticks, unsalted
- 1/4 cup Parmesan Cheese freshly grated
- 1/4 cup cheddar cheese grated sharp
- 6-8 Tablespoons water ice cold
Instructions
- In the bowl of a food processor fitted with the blade, measure in the flours, salt, pepper, and mustard powder. Pulse a couple of times to combine.
- Add the cold butter cubes and process for about 10 seconds or until the mixture resembles coarse crumbs.
- Toss in both cheeses and blitz the processor once or twice to combine. Pour in the water, a few tablespoons at a time and pulse the processor to form a dough. You may not need all the water.
- Turn the dough onto a clean counter and press into a flattened ball. Wrap well with plastic and refrigerate for 30 minutes.
- Preheat the oven to 375F. On a lightly floured surface, roll the dough into a large circle, abut 1/8th inch thick. Cut out small circles with a cookie cutter or a shot glass and place on a rimmed baking sheet about 1 inch apart. Stab each cracker twice with a fork.
- Bake for 11-13 minutes (ovens will vary) or until they start to brown ever so slightly around the edges. Remove from oven and cool completely on a wire rack.
- Store in an airtight container in a cool place for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6dozen
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 69mg | 23% |
| Sodium | 485mg | 20% |
| Potassium | 101mg | 2% |
| Fiber | 2g | 8% |
| Vitamin A | 790IU | 16% |
| Calcium | 97mg | 10% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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