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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Homemade crackers ... you sure don't need any dips to go with these. Heatlovers can add cayenne to the flour as we sometimes do. Ingredients:
5 ounces butter |
1 cup grated parmesan cheese (fresh grated is best) |
1/3 cup grated cheddar cheese |
1 1/4 cups all-purpose flour |
2 -3 teaspoons lemon pepper |
1/4 cup sunflower seeds |
Directions:
1. Pre heat oven to 350 and 2 line cookie sheets with baking paper.
2. Beat butter until light and creamy, add 3/4 cup of parmesan and all cheddar, continue beating until combined.
3. Fold in sifted flour, lemon pepper and sunflower seeds with a metal spoon or fork then get your floured hands in there and work it into a ball.
4. Place on floured bench or board and knead for a few minutes until it feels smooth.
5. Roll out to about 1/4 inch thick, cut into 1 and 1/2 inch squares and place on cookie sheets allowing room for spreading (about 15 per sheet).
6. Sprinkle with remaining parmesan and bake for 10 to 15 minutes (watch 'em toward the end; they should be golden). Let cool on sheets before lifting off with spatula.
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