Cheddar Pennies

    45 mins

    Delicious cheddar penny cookies!!! My mother and I have made these for years and they are just as good as when I was young.

    54 people made this

    Makes: 35 

    • 250 g sifted all-purpose flour
    • 1 pinch salt
    • 1 pinch cayenne pepper
    • 170 g shredded Cheddar cheese
    • 115 g butter, melted

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a large cookie sheet.
    2. In a medium bowl, mix together the flour, salt and cayenne pepper. Stir in the Cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch slices. If dough is too soft, it can be chilled until firm. Place slices onto the prepared cookie sheet so they are 1 inch apart.
    3. Bake for 20 to 25 minutes in the preheated oven, until the bottoms of the pennies are lightly toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.

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    Reviews in English (48)


    GREAT BASIC RECIPE, JUST A FEW CLARYFICATIONS NEEDED... You may be wondering if the cheddar cheese should be melted or grated or chunked... well, I've tried it all 3 ways... grated is fine, just increase the butter by 1/2 cup and increase the salt by 1/2 teaspoon, at least. You can tweek this recipe as you please as far as pepper, garlic salt, add'l seasonings, etc., add hot water or more melted butter to make it pliable. I've done this cutting it, like it reads, and also, by rolling balls and crushing them with a glass to flatten. The skys the limit as far as flavorings... I perfected this to use in my Christmas Baskets this year. In a vaccuumed package, these crackers will last a month or more... don't be afraid to wet the dough, until your comfortable with it, thats the key. Happy Snacking!!  -  02 Dec 2005  (Review from Allrecipes US | Canada)


    Years ago when I pregnant with my youngest daughter, my doctor had just informed me that I had yet another "toes first" baby and that I was going to have a scheduled C-section again. With that, he handed me a sort of cheddar cracker. I could taste the cayenne and something crispy. I loved them and have been searching for a similar recipe since. I found this purely by accident yesterday and although some of the reviews were less than favorable, I decided to give them a try. Not that this is going to be of much help because I didn't measure anything, however, you experienced cooks out there will know what I mean. I used whatever shredded cheddar I had left over and put it in the food processor. I added my butter, a lot more cayenne than called for, some seasonings and about a third cup of flour. I pulsed and kept adding flour, a little at a time until it looked right. The dough was nice and moist and easy to handle. I also folded in a single serving of rice crispy's. I made them more like quarters and baked for about forty minutes. They were excellent and very much like what I had eaten in Dr. Cohen's office. Thanks Adrienne for a really good start and for the extra five pounds I probably gained yesterday munching on these little goodies. The kids and hubby loved them too!  -  08 Feb 2003  (Review from Allrecipes US | Canada)


    Very good!! Not what I expected though, these are not like crackers you purchase in the store. I used my hands to knead the dough so it would form a ball. I made mine the size of 50-cent pieces and baked them for 20 minutes. I used cajin spice since I didn't have any white pepper. I also cut the slices,placed them on the cookie sheet, then used a small cookie cutter to make "cracker people". Next time I will add bacon-bits. I will use this recipe again! Yum-Yum!! OK, I added real bacon bits and they turned out fantastic! I entered them in our State Fair and won 1st place! I cut them out with a "doughnut holer" but I didn't roll them very thin. I love to snack on these!!  -  17 Aug 2003  (Review from Allrecipes US | Canada)