Cheesy Sun Crisps
Writes Mary Detweiler of Farmington, Ohio: "These crisps have a great cheesy flavor perfect for snacking."
Ingredients
- 2 cups 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
Reviews
These are great tasting crackers. The first batch I had trouble slicing thin so the next batch used a cookie scoop. I let set in fridge for 2 hours then used my smallest cookie scoop. Got 15 to a sheet lined with parchment paper then lay a sheet of wax paper over crackers then flatten with a glass. pull off paper and save for next batch. Made 65 crackers
I’ve been making these for 25 years now
This had a good flavor. I love sunflower seeds, but not the salt, so I used no salt seeds. I probably sliced mine a bit thick, so they weren't quite so "crisp." Thinner ones would crisp up nicely.
These were pretty good - and loved that I could prepare ahead of time. Took no time to slice, cook and take into work the next morning. I also prepared Garlic Cheese Spread to go with this, which was very good.
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