Side Pannel
Cheesy Sun Crisps
Ingredients List
- 2 c (8 ounces) shredded cheddar
- -cheese
- 1/2 c Grated parmesan cheese
- 1/2 c Sunflower oil margarine;
- -softened
- 3 tb Water
- 1 c All-purpose flour
- 1/4 ts Salt; (optional)
- 1 c Uncooked quick oats
- 2/3 c Roasted; salted sunflower
- -kernels
Directions
Beat cheeses, margarine and water in large bowl until well blended. Add
flour and salt; mix well. Stir in oats and sunflower kernels; mix until
well combined. Shape dough into 12-inch-long roll; wrap securely.
Refrigerate about 4 hours (dough may be stored up to 1 week in
refrigerator).
Preheat oven to 400 degree F. Lightly grease cookie sheets. Cut roll into
1/8- to 1/4-inch slices; flatten each slice slightly. Place on prepared
cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown.
Remove immediately; cool on wire rack.
Favorite recipe from National sunflower Association
flour and salt; mix well. Stir in oats and sunflower kernels; mix until
well combined. Shape dough into 12-inch-long roll; wrap securely.
Refrigerate about 4 hours (dough may be stored up to 1 week in
refrigerator).
Preheat oven to 400 degree F. Lightly grease cookie sheets. Cut roll into
1/8- to 1/4-inch slices; flatten each slice slightly. Place on prepared
cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown.
Remove immediately; cool on wire rack.
Favorite recipe from National sunflower Association
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