Cheddar Sesame Crisps Food

BAKED CHEDDAR PARMESAN CHEESE CRISPS

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.

KETO CHEDDAR TACO CRISPS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
• Toss together the Cheddar, Parmesan, chili powder, cumin and cayenne in a small bowl.
• Spoon heaping tablespoonfuls of the cheese mixture about 1 inch apart on the prepared baking sheet. Spread out each pile and lightly pat down (it's ok if there are gaps). Bake until the cheese is golden brown and bubbly, about 5 minutes.
• Let the crisps cool for a few seconds on the baking sheet and then use a metal spatula to lift and drape them over a rolling pin to cool completely. (You can also let them cool on the baking sheet for flat crisps.)
• Store at room temperature in an airtight container for up to 2 days.

ASSORTED CHEDDAR CRISPS

Steps:

• Blend together butter, cheese, and yolk in food processor until smooth. Add flour, dried mustard, and salt and pulse until just combined. Transfer dough to a sheet of wax paper and divide into 3 portions (do not clean processor).
• Return 1 portion to processor, add pepper, and pulse until combined well, then transfer to another sheet of wax paper. Shape into a 7-inch-long log (1 1/2 inches thick), using paper as an aid, then roll up log in paper and twist ends of paper to close. Make 2 more logs on separate sheets of wax paper in same manner, using caraway seeds for second log and nigella seeds for third log (instead of pepper) and cleaning processor in between batches. Chill logs until firm, about 2 hours.
• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Unwrap 1 log and cut enough thin slices (about 1/8 inch thick) from it to fill baking sheet, arranging slices 1 inch apart. Bake until edges of crackers are golden, 10 to 12 minutes. Transfer on parchment to a rack and cool slightly, about 15 minutes. Make more crackers in batches with remaining dough.
• Serve crackers warm or at room temperature.

SESAME-CHEESE CRISPIES

Steps:

• Preheat oven to 350˚F.
• Mix flour, salt and cayenne pepper in a medium bowl.
• Cut in margarine with a pastry blender or two knives until coarse crumbs form.
• Add Cheddar, cereal and sesame seeds to bowl; mix well.
• Divide dough in half. Shape each half into a log on waxed paper. Slice dough into 1/2-inch discs.
• Arrange discs on baking sheets.
• Bake until crispies are firm and golden, about 15 minutes.

CHEESE CRACKERS

Steps:

• Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
• Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
• Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
• Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
• Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
• Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
• Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
• Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
• Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.

PEPPERY CHEDDAR CRISPS

Steps:

• In a large bowl, combine the first 5 ingredients.
• Cut in the butter until crumbly.
• Stir in cheese.
• Sprinkle with water and vinegar.
• Toss with a fork until a ball forms.
• Wrap tightly in plastic wrap and refrigerate for 1 hour or until dough is firm.
• Divide into 6 portions.
• On a lightly floured surface, roll each portion of cough into an 8 inch circle.
• Cut into 8 wedges and place on a greased baking sheet.
• Sprinkle with pepper.
• Lightly press into dough.
• Bake at 375 degrees for 10-14 minutes or until golden brown and crisp.
• Cool on wire racks.
• Store in an airtight container.

CHEDDAR SESAME CRISPS

Steps:

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