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24
Cheddar Wheat Crackers
2 ounces (55 g)
sharp Cheddar
cheese, chilled
1 ounce (30 g)
Parmesan cheese,
room temperature
3
⁄4 cup (175 ml)
rolled oats
1
⁄2 cup (120 ml) (about
4 oz. [115 g])
walnut pieces
1 cup (235 ml)
all-purpose flour
2
⁄3 cup (160 ml) whole
wheat flour
2 teaspoons (10 ml)
sugar
3
⁄4 teaspoon (4 ml) salt
1
⁄2 teaspoon (2 ml)
baking soda
2 tablespoons (30 ml)
shortening
1 tablespoon (15 ml)
butter or margarine,
slightly softened
1
⁄
2 cup (120 ml)
buttermilk
1 egg, beaten
1 tablespoon (15 ml)
water
1 teaspoon (5 ml)
coarse salt, divided
2 tablespoons (30 ml)
black sesame seeds*,
divided
2 tablespoons (30 ml)
white sesame
seeds*, divided
Position 4 mm shredding disc in work bowl. Add
Cheddar and Parmesan cheeses. Process to shred.
Remove and set aside.
Exchange shredding disc for multipurpose blade in
work bowl. Add oats and nuts. Pulse 3 to 4 times,
about 5 seconds each time, or until finely ground.
Add all-purpose and whole wheat flours, sugar, salt,
and baking soda. Process until mixed, 5 to 10
seconds. Add shortening and butter. Pulse 4 to 5
times, about 2 seconds each time, or until crumbly.
Add cheeses. Pulse 2 to 3 times, about 2 seconds
each time, or until mixed. With processor running,
add buttermilk through the small feed tube. Process
until stiff dough forms, 20 to 25 seconds, scraping
sides of bowl if necessary.
In small bowl, combine egg and water. Set aside.
Remove dough to lightly floured work surface. Form
into a ball; divide into 2 portions. Cover 1 portion;
roll 1 portion into a 10 x 10-inch (25 x 25 cm)
square. Place in center of large lightly greased
baking sheet. Roll evenly into a 12 x 12-inch (30.5 x
30.5 cm) square. Brush with egg mixture. Sprinkle
with
1
⁄2 teaspoon (2 ml) coarse salt, 1 tablespoon
(15 ml) black sesame seeds, and 1 tablespoon (15
ml) white sesame seeds. Roll lightly with rolling pin.
With pastry wheel, pizza cutter, or sharp knife, score
to form 36 squares, or other desired shape. Do not
separate. Repeat with remaining dough, egg
mixture, salt, and sesame seeds.
Bake at 350°F (177°C) for about 25 minutes, or
until deep golden brown. Outside crackers may start
to brown first. Remove them to a cooling rack, and
continue baking until center crackers are deep
golden brown. Remove to cooling rack.
Yield: 6 dozen (about 6 crackers per serving).
*Other cracker toppings might include garlic
powder, onion powder, sliced almonds, poppy
seeds, or sunflower seeds.
Per Serving: About 200 cal, 7 g pro, 20 g carb,
11 g total fat, 3 g sat fat, 30 mg chol, 470 mg sod.