Cheddar Sesame Crisps
This recipe is taken from the 2011 Milk Calendar. These are as easy to make as slice-and-bake cookies and make a delightful snack or the base for elegant canapés. The zip of Sharp Canadian Cheddar works perfectly with sesame seeds and whole wheat flour.
- Prep: 15 min
- Cooking: 10 min - 12 min
Ingredients
- 1 cup (250 mL) whole wheat flour
- 1/3 cup (80 mL) sesame seeds
- 1 tsp (5 mL) baking powder
- 1/4 cup (60 mL) butter softened
- 2 tbsp (30 mL) sugar
- 1 cup (250 mL) lightly packed shredded extra-Sharp Canadian Cheddar or Sharp Canadian Cheddar cheese
- 1/4 cup (60 mL) Milk
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Preparation
In a bowl, combine flour, sesame seeds and baking powder. In a large bowl, using an electric mixer, beat butter and sugar until fluffy; beat in Cheddar cheese until well blended.
Using a wooden spoon, stir in flour mixture alternately with Milk, making 2 additions of flour and 1 of milk, mashing as necessary, until a stiff dough forms. Divide in half and squeeze each half into a log about 6 inches (15 cm) long and 1-1/2 inches (3 1/2 cm) in diameter. Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.
Preheat oven to 375 °F (190 °C) (or 350°F/180°C for dark baking sheets). Butter 2 large baking sheets or line with parchment paper.
Cut logs into 1/4-inch (1/2 cm) slices and place on baking sheets, at least 1 inch (2 1/2 cm) apart. Bake, one sheet at a time, for 10 to 12 min or until golden and firm. Let cool on baking sheet for 2 min, then transfer to a rack to cool. Serve warm or cooled.
Tips
Cooking Tip: Store baked crisps in a cookie tin at room temperature for up to 3 days or freeze in an airtight container for up to 3 months. Reheat before serving, if desired.
Tip for Kids: Let the kids stir the dough together and squeeze and roll it into logs.
For the Adventurous: Reduce sesame seeds to 2 tbsp (30 mL) and add 2 tbsp (30 mL) each, finely chopped green pumpkin seeds and poppy seeds and for heat, add 1/2 tsp (2 mL) cayenne pepper with the flour.
Use as a base for canapés topped with Cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.
Nutritional information
Per serving| Energy: | 85 Calories |
| Protein: | 3 g |
| Carbohydrate: | 6 g |
| Fat: | 6 g |
| Fibre: | 1 g |
| Sodium: | 38 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 5 % / 60 mg |
| Magnesium: | 8 % |
| Phosphorus: | 8 % |
| Selenium: | 12 % |
| Zinc: | 6 % |
