Coins as ingredients? I’d say we keep the pennies out of the batter and use them as a garnish instead—tiny silver dust from crushed old coins could give a metallic sparkle to a crisp puff pastry. If you really want a mint‑look, let’s bake a batch of gold‑flecked dough into little coins, top them with a drizzle of chocolate‑gold glaze, and then serve them with a side of minty lemon sorbet. Just don’t let the metal get too hot, or you’ll end up with a kitchen disaster rather than a culinary masterpiece.

Sounds like a sweet gold rush, but don’t forget that silver coins are still metal, not sugar, so keep the oven at the right temperature and the dough at the right thickness—otherwise you’ll get a shiny, burnt souvenir instead of a pastry. I’m ready to taste the history you’re baking. Let's make sure those coins stay on the plate, not on the stove.