Food > Recipe Directory > Courses/Meal Type > Snacks > Cheddar and Rye Crisps
Cheddar and Rye Crisps Recipe
Cheddar and Rye Crisps
Ingredients
- 8 oz (250 g) diced aged Cheddar cheese
- 1/2 cup (125 mL) whole rye flour
- 1/2 cup (125 mL) large-flake rolled oats
- 1/3 cup (75 mL) all-purpose flour
- 3/4 tsp (4 mL) paprika
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) freshly grated nutmeg
- Pinch cayenne pepper (or more to taste)
- 1/2 cup (125 mL) cold butter, cubed
- 1 egg yolk
Preparation
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 350F/180C oven until edges are golden, about 18 minutes. With spatula, transfer to rack; let cool.
Makes 48 crisps.
- Serving(s)
- 48 crisps
| Per crisp: about | |
|---|---|
| Calories | 48 |
| Protein | 2 g |
| Fat (total) | 4 g |
| Sat. Fat | 2 g |
| Carbohydrate | 2 g |
| Fibre | Trace |
| Cholesterol | 14 mg |
| Sodium | 67 mg |
| Calcium | 3 % RDI |
| Iron | 1 % RDI |
| Vitamin A | 3 % RDI |
| Folate | 2 % RDI |
Also in this menu:
Source
Homemakers Magazine: Summer 2007
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