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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Eggs, Grains, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Other Criteria : Entertaining & Holiday |
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| These savoury bites honour the cheese-making traditions of Ontario and Quebec. For the best flavour, use three- to five-year-old Cheddar. Enjoy with a cold beer or chilled Riesling or our Berry Bucket Sangria |
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Ingredients
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8 oz / 250 g diced aged Cheddar cheese |
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1/2 cup (125 mL) whole rye flour |
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1/2 cup (125 mL) large-flake rolled oats |
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1/3 cup (75 mL) all-purpose flour |
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3/4 tsp (4 mL) paprika |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) black pepper |
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1/4 tsp (1 mL) freshly grated nutmeg |
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Pinch cayenne pepper (or more to taste) |
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1/2 cup (125 mL) cold butter, cubed |
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1 egg yolk |
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Preparation
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In food processor, pulse together cheese, rye flour, oats, all-purpose flour, paprika, salt, pepper, nutmeg and cayenne until mixed. Add butter and pulse until consistency of coarse meal; pulse in yolk. Pat dough together. Lightly knead into ball.
With hands, shape dough by rounded teaspoonfuls/5 mL into balls; place on parchment paper–lined rimless baking sheet. With lightly floured fork, press balls down to about 1/4-inch/5 mm thickness, making crisscross pattern on top. Bake in centre of 350°F/180°C oven until edges are golden, about 18 minutes. With spatula, transfer to rack; let cool.
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Nutritional information
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Per piece: about 48 cal, 2 g pro, 4 g total fat (2 g sat. fat), 2 g carb, trace fibre, 14 mg chol, 67 mg sodium. % RDI: 3% calcium, 1% iron, 3% vit A, 2% folate.
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Source
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Homemakers Magazine: Summer 2007
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