Recipes with Meyer Lemon Chutney
Cheddar Pennies and Meyer Lemon Chutney
1 ½ cups grated white cheddar cheese, extra aged
(can use orange cheddar or goat cheddar as well)
¾ cup flour
1/8 tsp. salt
1/8 tsp. cayenne pepper
¼ cup butter, cold and cut into pieces
¼ cup cold water
Brown mustard seeds or sesame seeds (optional)
Artisan Edibles Meyer Lemon Chutney
Mix the cheese, flour, salt and cayenne together in a medium bowl. Work in the pieces of butter with your hands until it resembles course meal; add the water a little at a time (you may not need it all) and bring the dough together gently. Place the dough on a sheet of plastic wrap and use the plastic to form the dough into a log shape about 1 ½ inches in diameter. Place the seeds on a board and roll the log through them. Chill the wrapped dough for at least an hour.
Preheat the oven to 400 degrees Farenheit. Slice the dough into ¼-inch-thick rounds and bake for 10 to 12 minutes or until lightly browned and crisp. Let cool for 5 minutes and top with Meyer Lemon Chutney. Makes 2 dozen – a quick and easy appie served with wine.
The original recipe for Cheddar Pennies was featured in Western Living Magazine, Xmas Appie Issue.