Cheddar Sesame Crisps

Submitted by Chef mariajane

"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 aged Canadian cheddar works perfectly with sesame seeds and whole wheat flour."

 

• Ready In: 27mins
• Ingredients: 7
• Yields: 40 crisps

ingredients

• 1 cup whole wheat flour
• 1⁄3 cup sesame seeds
• 1 teaspoon baking powder
• 1⁄4 cup butter, softened
• 2 tablespoons granulated sugar
• 1 cup Canadian cheddar cheese (extra old or old)
• 1⁄4 cup milk

directions

1. In a bowl, combine flour, sesame seeds and baking powder.
2. In a large bowl, using an electric mixer, beat butter and sugar until fluffy; beat in cheese until well blended.
3. 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.
4. 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.
5. Preheat oven ot 375F.(or 350F for dark baking sheets) Butter 2 large baking sheets or line with parchment paper.
6. 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.
7. Let cool on baking sheet for 2 minutes, then transfer to a rack to cool. Serve warm or cooled.
8. 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.
9. 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.
10. Use as a base for canapés topped wirh cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.