The two-cheese flavor of these crisps makes them perfect for snacking.
—MARY DETWEILER FARMINGTON, OH
PREP: 10 MIN. + CHILLING • BAKE: 10 MIN. • MAKES: 32 SERVINGS
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
1. In a bowl, combine cheddar and Parmesan cheeses, butter and water until well mixed. Combine the 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; chill for 4 hours or overnight.
2. Preheat oven to 400°. Remove the dough from the refrigerator 10 minutes before cutting into 1/8-in. slices. Place on greased foil-lined baking sheets. Bake 8-10 minutes or until edges are golden. Slide crackers and foil off baking sheets to wire racks to cool.
