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20
Cheddar Wheat Crackers
2ounces sharp
Cheddar cheese,
chilled
1 ounce Parmesan
cheese, room
temperature
3
⁄4 cup rolled oats
1
⁄2 cup (about 4 oz.)
walnut pieces
1 cup all-purpose flour
2
⁄3 cup whole wheat
flour
2 teaspoons sugar
3
⁄4 teaspoon salt
1
⁄2 teaspoon baking
soda
2 tablespoons
shortening
1 tablespoon butter or
margarine, slightly
softened
1
⁄2 cup buttermilk
1 egg, beaten
1 tablespoon water
1 teaspoon coarse salt,
divided
2 tablespoons black
sesame seeds*,
divided
2 tablespoons 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 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 square. Place in
center of large lightly greased baking sheet. Roll
evenly into a 12 x 12-inch square. Brush with egg
mixture. Sprinkle with
1
⁄2 teaspoon coarse salt,
1 tablespoon black sesame seeds, and 1 tablespoon
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 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.