Prep 12 mins
Cook 18 mins
Gelt is Yiddish for coins, and are handed out to little children during Chanukkah. I found this particular recipe in the Montreal Gazette, which claimed to have found the recipe in Chrismakkah, the Merry Mish-Mash Holiday Cookbook.
- 1 cup butter
- 2 cups all-purpose flour
- 1 cup grated cheddar cheese
- 1 teaspoon fresh rosemary
- 1 pinch cayenne pepper
- Place all ingredients in a food processor and pulse until dough forms into a ball.
- Shape dough into a log and wrap it tightly in plasric wrap.
- Chill the dough for at least 2 hours or overnight.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper,.
- Slice log into 1/4 inch coins (5mm) and place on baking sheet.
- Bake until golden brown, 15-18 minutes.
- Cool and store in an airtight container.
Wonderfully flavoursome and really easy to follow instructions. Just loved the ease and simplicity of making these, a major factor in my being happy to make these again! I used generous grindings of black pepper rather than cayenne pepper - zero tolerance of anything hot and spicy - and to add some extra flavour I added some sage and thyme to the rosemary, a blend I really like. Thank you for sharing this super recipe, Studentchef. Made for PRMR.
Down South here we have a nice biscuit we call cheese straws. This reminded me of them with it's buttery, cheesy, melt in your mouth flavor. I added a little more cayenne pepper. This was soooo easy and I will use this again and again.....thank you!
I'm not a big fan of hot/spicy, but a generous pinch of the cayenne pepper worked wonders with these cheesy little cookies, & we thoroughly enjoyed 'em! Definitely something I'd make again! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]