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Lilly’s Table

 
 

© Lillys-Table.com Photo of Carrot Cheese Coins
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Carrot Cheese Coins

from Pink, Green & Lavender Spring Salads with Beet Hummus & Carrot Coins, the Week of May 3, 2015.
View the previous recipe for this meal.

These golden crackers get their color from both carrots & cheese. You can roll them out and use cookie cutters or try our cut & smash method. Fun for adults and kids to put together.

Ingredients

  • 1 cup flour, whole wheat, white, or gluten-free mix
  • ½ cup carrot, shredded
  • ½ cup cheddar cheese, shredded
  • ¾ teaspoon salt
  • 4 tablespoons butter, unsalted, cold, cut in chunks

Serving Size: 4 People



 

Preparation Instructions

Preheat the oven to 375.

Combine everything except for the water. Pulse in a food processor until crumbly.

Alternatively, use a pastry cutter or forks to mash the butter into the dry ingredients until tiny balls of dough form.

Sprinkle in the water about 1 tablespoon at a time. Pulse or fold in each tablespoon, adding more until a ball is formed.

For golden coins:
Using a bit extra flour on your hands, roll the dough into a snake, about 1 inch thick. Cut pieces about 1 inch big and dip them in the flour. Take a flat bottomed cup and smash the piece of dough into a disk.

Spread on a baking sheet and bake for 12-16 minutes until lightly golden.

If you prefer using cookie cutters to cut them into shapes:
Form the ball of dough into a disk. Cool in the fridge for about 20 minutes up to overnight. Roll out into a 1/4 inch thick sheet. Use cookie cutters to create your desired shapes. Ball the remaining dough back into a disk. Chill for at least 10 minutes and then repeat until the crackers are all cut out.

Spread on a baking sheet and bake for 12-16 minutes until lightly golden.