- Portion size 86 servings
- Credits : Canadian Living Magazine: May 2010
Ingredients
Method
In food processor, whirl together cheese, butter, onion, mustard, salt, cayenne pepper and nutmeg until smooth and fluffy. Add flour; pulse until incorporated. Turn out onto unfloured work surface; knead into ball. Divide in half; roll each into 11-inch (28 cm) long log.Spread black pepper over work surface; roll 1 log in pepper to coat evenly. Repeat with caraway seeds and remaining dough. Wrap separately; refrigerate until firm, about 1 hour or for up to 2 days.
If logs are hard, let stand at room temperature for 10 to 15 minutes to soften slightly. Cut into 1/4-inch (5 mm) thick slices. Place, 1/2 inch (1 cm) apart, on parchment paper–lined baking sheets. Bake, 1 sheet at a time, in 375°F (190°C) oven until golden brown, about 15 minutes. Let cool on sheet on rack.
Nutritional facts Per piece: about
- Sodium 35 mg
- Protein 1 g
- Calories 20.0
- Total fat 1 g
- Potassium 6 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 1.0
