Caraway Cheese Crisps
Yield
60 servingsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
butter
softened |
|
| ½ | teaspoon |
caraway seeds
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | pound |
cheddar cheese
shredded, about 3 cups |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
softened |
|
| 2.5 | ml |
caraway seeds
|
|
| 1.3 | ml |
salt
|
|
| 340.2 | g |
cheddar cheese
shredded, about 3 cups |
|
Directions
Preheat oven to 425 degrees F.
In large bowl, with hand, knead all ingredients until blended.
Shape dough into ½-inch balls.
On ungreased cookie sheet, place three dough balls in a cluster.
With fingers, flatten cluster to ¼ inch thickness.
Repeat with remaining balls, placing clusters about 2 inches apart.
Bake 10 to 12 minutes until lightly browned.
With pancake turner, remove cheese crisps to wire racks; cool.
Store cheese crisps in tightly covered container to use up within 3 days.
Makes about 5 dozen.
