Ingredients
-
1 1/2
-
1/4
-
8
-
4
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
Cheddar Pennies/Crackers, This is from The Food Network Kitchens Cookbook, chosen for QueenB, for the August 2009 Cookbook Swap This recipe is different from the 2 already posted, and looks to be a tasty appy or snack Toppings may be caraway, fennel, or other whole seeds; fresh dill, thyme, or rosemary; coarse salt; cracked pepper; black onion seeds I strongly suggest using a food processor instead of a mixer — batter is VERY stiff, , enjoyed these Used Mersey Valley cheese, which gave a nice taste, but being a moist crumbly cheese, I found I needed to refresh the bikkies as they tended to get soft quickly, Yes, these made nice little penny size crackers I did most enjoy the thinnest ones I like the suggestion to use coarse sea salt Thanks Janey! Made for Australian Swap-Sept 2010
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Whisk Flour, Salt, and Paprika in a Small Bowl. |
|
2
Done
|
With Electric Mixer, Beat Butter, Cheese, and Mustard Until Smooth. |
|
3
Done
|
Beat in Flour Mixture Until Dough Comes Together. |
|
4
Done
|
Divide Dough Into Thirds. |
|
5
Done
|
Roll Each Piece Into a Log, 1 Inch Across and 9 Inches Long. |
|
6
Done
|
Heat Oven to 425* F. |
|
7
Done
|
Wrap Each Log in Plastic Wrap and Refrigerate at Least 1 Hour. |
|
8
Done
|
Line 2 Baking Sheets With Parchment Paper. |
|
9
Done
|
Slice Logs Into 1/4 Inch Thick Coins. |
|
10
Done
|
Place on Baking Sheet 1 Inch Apart. |
|
11
Done
|
Press on Toppings and Bake Until Golden Brown. |
|
12
Done
|
Cool on Pans on Wire Rack. |
