Food recipes
Cheddar Sesame Crisps
Cheddar Sesame Crisps Ingredients: wheat flour, white, all-purpose, unenriched seeds, sesame seeds, whole, dried leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt sugars, gra...
Cheddar Sesame Crisps
Ingredients:
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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 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 shape each half into a log about 6-inches long and 1 1/2 -inches in diameter.
Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.
Preheat oven ot 375F.
(or 350F for dark baking sheets) Butter 2 large baking sheets or line with parchment paper.
Cut logs into 1/4-inch slices and place on baking sheet, at least 1-inch apart.
Bake, one sheet at a time, for 10-12 minutes or until golden and firm.
Let cool on baking sheet for 2 minutes, then transfer to a rack to cool.
Serve warm or cooled.
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.
FOR THE ADVENTUROUS: Reduce sesame seeds to 2 tablespoons and add 2 tablespoons each finely chopped green pumpkin seeds, and 2 tablespoons poppy seeds and for spiciness, 1/2 teaspoons cayenne pepper with the flour.
Use as a base for canapes topped wirh cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.
Ingredients:
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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 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 shape each half into a log about 6-inches long and 1 1/2 -inches in diameter.
Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.
Preheat oven ot 375F.
(or 350F for dark baking sheets) Butter 2 large baking sheets or line with parchment paper.
Cut logs into 1/4-inch slices and place on baking sheet, at least 1-inch apart.
Bake, one sheet at a time, for 10-12 minutes or until golden and firm.
Let cool on baking sheet for 2 minutes, then transfer to a rack to cool.
Serve warm or cooled.
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.
FOR THE ADVENTUROUS: Reduce sesame seeds to 2 tablespoons and add 2 tablespoons each finely chopped green pumpkin seeds, and 2 tablespoons poppy seeds and for spiciness, 1/2 teaspoons cayenne pepper with the flour.
Use as a base for canapes topped wirh cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.