Cheddar and Rye Crisps
These savoury bites honour the cheese-making traditions of Ontario and Quebec. For the best flavour, use three- to five-year-old Cheddar. Enjoy with a cold beer or chilled Riesling or our Berry Bucket Sangria.
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.
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