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“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
YIELD:
40 crisps
UNITS:
US

Ingredients Nutrition

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.

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