Walk into an Amish farmhouse in the late afternoon, and you will likely find the wood-burning stove humming with gentle heat and the scent of freshly baked sourdough or savory pastries hanging heavy in the air. In a community where nothing goes to waste and simple, wholesome ingredients are elevated by hand-me-down traditions, simple crackers like these are a staple.
The Amish have long been masters of dairy, and this recipe honors that heritage. Utilizing rich, sharp cheddar—often pressed right in the community dairy—and deeply aromatic caraway seeds, these “Cheese Coins” are a testament to the beauty of scratch cooking. In traditional homes, the dough is worked briskly by hand or with a sturdy pastry blender in a cool pantry to keep the butter sweet and firm. The result is a flaky, savory, deeply satisfying crunch that bridges the gap between a biscuit and a cracker.
Amish Caraway Cheese Coins
Ingredients
- 8 oz. sharp cheddar cheese, finely shredded (traditionally a raw milk or farmhouse sharp cheddar)
- ½ cup unsalted butter, softened to room temperature
- 1 cup all-purpose flour
- 1-2 tsp. caraway seeds
- ½ tsp. fine sea salt
- ¼ tsp. paprika (optional, for a subtle warmth)
- 2-3 tbsp. ice-cold water (as needed to bring the dough together)
The Method
1.Work the dough:5-10 min.
In a large mixing bowl, combine the finely shredded cheese, softened butter, flour, caraway seeds, salt, and paprika. Using a pastry blender or two knives (or a food processor if you prefer the modern approach), work the mixture together until it resembles coarse, pebbly meal.
2.Bind with cold water:2 min.
Sprinkle the cold water over the mixture one tablespoon at a time. Toss gently with a fork or pulse until the dough just begins to clump together into large moist crumbs.
3.Shape and chill:1 hour minimum.
Turn the dough out onto a lightly floured surface. Gather it together and press it firmly into a smooth log about 2 inches in diameter. Wrap the log tightly in parchment or wrap and place it in the icebox or refrigerator for at least 1 hour. This chills the butter, which ensures a flaky cracker.
4.Slice the coins:5 min.
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Using a sharp knife, slice the chilled log into uniform 1/4-inch thick rounds.
5.Bake until golden:12-15 min.
Arrange the cheese coins on your prepared baking sheet, leaving a bit of space between them. Bake for 12 to 15 minutes, keeping a close eye on them until the edges turn a beautiful, deep golden brown. Transfer them to a wire rack to cool completely—they will crisp up beautifully as they sit.
Kitchen Wisdom & Pairings
- The Perfect Companion: In a traditional Amish home, these savory wafers are served alongside a steaming bowl of navy bean soup or thick potato chowder. They also pair wonderfully with tart heirloom apple slices or a cold glass of fresh cider.
- Keeping them Crisp: Store your completely cooled cheese coins in an airtight tin. If your kitchen is humid and the crackers soften up, simply spread them back out on a baking sheet and pop them into a 350°F oven for 3 to 5 minutes to restore their satisfying crunch.
