Herbed Cheese Crisps

Appetizers

Elegant and flavourful, these are the perfect complement to your favourite wine.

  • Total Preparation Time: 2 hrs 5 mins

Makes 36 crisps

Rating: 3 Stars
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Ingredients

1 1/2 cups 375 mL All Purpose Flour
1/2 cup 125 mL Extra Old White Cheddar, grated
1/3 cup 75 mL BLACK RIVER - Parmesan
1 tsp 5 mL Salt
1 tsp 5 mL Dried Oregano, or basil
Pepper
1/2 cup 125 mL GAY LEA - Salted Butter, cold and cubed
1/4 cup 50 mL GAY LEA - Regular Sour Cream
1 1 Egg Yolk
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Instructions

  1. In food processor, pulse together flour, Cheddar cheese, Parmesan, oregano (or basil), salt and pepper until well combined. Scatter butter cubes over mixture; pulse until mixture resembles coarse meal. Add sour cream and egg yolk; pulse just until dough starts to hold together. Transfer dough to floured work surface; press into disc. Cover with plastic wrap and refrigerate until firm, about 1 ½ hours.
  2. Preheat oven to 375°F (190°C).
  3. On floured surface, roll out dough to ¼” (5 mm) thickness, re-flouring as necessary. Using cookie cutter, cut out rounds, re-rolling leftover pieces only once. Arrange rounds on parchment paper-lined cookie sheets.
  4. Bake in centre of oven for 13 to 15 minutes or until light golden.
  5. Let cool on pan. (Crisps can be stored in airtight container for up to 3 days.)

Tips

  •   If you don’t have a food processor, simply use pastry cutter or two knives to cut butter into flour. Then add White Cheddar, Parmesan, oregano (or basil) and pepper. Proceed as directed.

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Ingredients

1 1/2 cups 375 mL All Purpose Flour
1/2 cup 125 mL Extra Old White Cheddar, grated
1/3 cup 75 mL BLACK RIVER - Parmesan
1 tsp 5 mL Salt
1 tsp 5 mL Dried Oregano, or basil
Pepper
1/2 cup 125 mL GAY LEA - Salted Butter, cold and cubed
1/4 cup 50 mL GAY LEA - Regular Sour Cream
1 1 Egg Yolk
Add to Shopping List View Shopping List

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