Cheesy Sun Crisps Recipe
Cheesy sun crisps is a two cheese baked oat and sunflower seeds recipe. Prepared with margerine and seasoned with salt, the cheesy sun crisps is combined with flour and and baked as cookies in the oven. Cooled and stored, the cheesy sun crisps are snacky and delightful.
Ingredients
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 1/2 cup sunflower oil margarine, softened | ||
| Water | 3 Tablespoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Quick oats | 1 Cup (16 tbs), uncooked | |
| Sunflower seeds | 2/3 Cup (16 tbs), salted | |
Directions
Beat cheeses, margarine and water in bowl until blended.
Mix in flour and salt.
Stir in oats and sunflower seeds until combined.
Shape into 12-inch-long roll; wrap securely.
Refrigerate about 4 hours or up to 1 week.
Preheat oven to 400°F.
Lightly grease cookie sheets.
Cut roll into 1/8 to 1/4 inch slices; flatten each slice slightly.
Place on prepared cookie sheets.
Bake 8 to 10 minutes or until edges are light golden brown.
Remove immediately; cool on wire rack.
Mix in flour and salt.
Stir in oats and sunflower seeds until combined.
Shape into 12-inch-long roll; wrap securely.
Refrigerate about 4 hours or up to 1 week.
Preheat oven to 400°F.
Lightly grease cookie sheets.
Cut roll into 1/8 to 1/4 inch slices; flatten each slice slightly.
Place on prepared cookie sheets.
Bake 8 to 10 minutes or until edges are light golden brown.
Remove immediately; cool on wire rack.
Chef
