Printable | Taste of Home

Cheesy Sun Crisps

2 cups (8 ounces) shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup butter, softened
3 tablespoons water
1 cup all-purpose flour
1/4 teaspoon salt
1 cup quick-cooking oats
2/3 cup roasted salted sunflower kernels

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 kernels. Knead dough until it
holds together. Shape into a 12-in. roll. Cover with plastic wrap;

Printed from tasteofhome.com Aug 21, 2008

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Cheesy Sun Crisps cont.

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° for 8 to 10 minutes or
until edges are golden. Slide crackers and foil off baking sheets to
wire racks to cool.

Yield: 32 servings.