Cheesy Sun Crisps Recipes

CHEESY SUN CRISPS

Steps:

• In a bowl, combine cheddar and Parmesan cheeses, butter and water until well mixed. Combine flour and salt; add to cheese mixture. Stir in oats and sunflower kernels. Knead dough until it holds together. Shape into a 12-in. roll. , Cover; chill for 4 hours or overnight. Allow to stand at room temperature for 10 minutes before cutting into 1/8-in. slices. Preheat oven to 400°. , Place on greased foil-lined baking sheets. Bake until edges are golden, 8 to 10 minutes. Slide crackers and foil off baking sheets to wire racks to cool.

CHEESY CHIVE CRISPS

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. Beat in the flour, chives, salt, pepper sauce and garlic salt. Stir in cereal. Shape into four 6-1/2x1-1/2-in. logs. Wrap securely and refrigerate for 1 hour or until firm., Unwrap and cut into 1/4-in. slices. Place on ungreased baking sheets. Bake at 325° for 20-25 minutes or until edges are crisp and lightly browned. Remove to wire racks to cool. Store in the refrigerator or freezer.

CHEESY SUN CRISPS

Steps:

• In a mixing bowl, combine Cheddar and Parmesan cheeses, butter and water until well mixed. Combine flour and salt; add to cheese mixture. Stir in oats and sunflower seeds. Knead dough until it holds together. Shape into a 12-in. roll. Cover with plastic wrap; chill for 4 hours or overnight. Allow to stand at room temperature for 10 minutes before cutting into 1/8-in. slices. Place on greased foil-lined baking sheets. Bake at 400 degrees F for 8 to 10 minutes or until edges are golden. Slide crackers and foil off baking sheets to wire racks to cool.

CHEESY SUN CRISPS

Steps:

• Beat cheeses, butter and water together in a bowl until blended.
• Mix in flour and salt. Stir in oats and sunflower seeds until combined.
• Shape into a 12 inch long roll; wrap securely.
• Refrigerate for 4 hours (or up to 1 week).
• Preheat oven to 400. Lightly grease cookie sheets.
• Cut roll into 1/8-1/4 inch slices; flatten each slice slightly.
• Place on prepared cookie sheets.
• Bake 8-10 minutes or until edges are lightly browned. Cool on wire rack.

CHEESY SUN-DRIED TOMATO SCONES

Steps:

• Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
• Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
• Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
• Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
• bake for 12-15 minutes until risen, golden and cooked all the way through.