Snacks > Jewish Recipes > Cheese Gelt Coins >
Cheese Gelt Coins
Typically eaten during Hanukkah.
8 ounces (or 2 C) sharp cheddar cheese, shredded
1/2 C (1 stick) butter or margarine
1 C all-purpose unbleached white flour
1 tsp. Worcestershire sauce
2 tsp. onion powder
1/8 tsp. cayenne pepper
In a large bowl or food processor, combine cheese, butter, flour, Worcestershire sauce, onion powder and cayenne pepper. Blend until a dough forms. Divide dough in half; shape each piece into log form about 1-inch in diameter and twelve inches in length. Roll logs in sesame seeds to coat. Wrap each log tightly in plastic wrap and refrigerate for at least four hours, or overnight.
When ready to bake, preheat oven to 375-degrees F. Line two baking sheets with parchment paper or nonstick foil. Slice dough into 1/4-inch thick rounds and place on prepared baking sheets. Bake for ten to twelve minutes, or until lightly browned and firm. Allow to rest for about five minutes, and then remove from baking sheets to wire racks to cool. Serve. Store leftovers in an airtight container to keep coins crispy.
Note: Common Hanukkah traditions include giving children money (usually gelt coins), which are also offered in sweet and savory forms. Chocolate gelt coins are typically wrapped in gold foil (milk chocolate) or silver foil (white chocolate), while savory gelt-shaped coins can consist of biscuits, cheese or sweetened fruits.
Food Fare Culinary Collection: Jewish Cuisine
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