December 8, 2009

Hanukkah Cheese Gelt Coins

Veganized Hanukkah Cheese Gelt Coins
2 cups vegan Cheddar cheese, shredded
1/2 cup vegan butter or margarine
1 cup all-purpose unbleached white flour
1 teaspoon vegan Worcestershire sauce
2 teaspoons onion powder
1/8 teaspoon cayenne pepper
Sesame seeds

Place vegan cheese, vegan butter, flour, vegan Worcestershire sauce, onion powder, and cayenne pepper in the bowl of a food processor fitted with the metal blade (or a heavy-duty mixer). Blend until a dough forms. 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.

When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper or nonstick foil.

Slice dough into 1/4-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 crispy.

Note: You can freeze the logs of dough after wrapping. Let thaw slightly in the refrigerator before cutting to bake, but be sure the dough remains cold enough to slice. Yields about 7 dozen cheesy gelt coin wafers

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