There’s no escaping the oil. But if the celebration of Hanukkah conjures up memories of soggy foods drizzled, drenched, and fried (as Gil Marks points out, the word latke means “little oily”), keep the following in mind: the use of oil doesn’t automatically translate to greasy.
Hanukkah Cheddar Gelt Coins
June 02, 2021
Ingredients
- 8ounces sharp Cheddar cheese, shredded (about 2 cups packed)
- ½ cup (1 stick) butter
- 1cup all purpose unbleached white flour
- 1teaspoon Worcestershire sauce
- 2teaspoons onion powder
- 1/8teaspoon cayenne pepper
- ½cup sesame seeds
Yield: 7 dozen
Preparation
- Step 1
Place cheddar cheese, butter, flour, Worcestershire sauce, onion powder, and cayenne pepper in the bowl of a food processor fitted with a metal blade. Blend until a dough forms.
- Step 2
Divide dough in half and shape each into a log about 1 inch in diameter and 12 inches long. Roll logs in sesame seeds to coat. Wrap each log tightly in plastic wrap and refrigerate at least 4 hours or overnight.
- Step 3
When ready to bake, preheat oven to 375 degrees. Line baking sheets with parchment paper, nonstick foil, or Silpats.
- Step 4
Slice dough into ¼ inch-thick rounds and place on prepared baking sheets. Bake 10 to 12 minutes until lightly browned and firm. Let rest for 5 minutes and move to wire racks to cool. Store in an airtight container to keep them fresh and crispy.