Savoury Sesame Rounds
In a season of sweetness, a gift of crunchy "cookies" is welcome. These rounds are especially well received when guests drop in for a glass of wine or special cocktail. (From the December issue "Gifts from the Kitchen.")
Servings: 42
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 38 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | trace |
| chol | 11 mg |
| sodium | 31 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 2% |
| folate | 2% |
-
1 cup (250 mL) shredded Monterey Jack or old Cheddar cheese
1/4 cup (50 mL) butter, softened
2 tbsp (25 mL) whipping cream
1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) cornmeal
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) cayenne pepper
Pinch salt
1/4 cup (50 mL) sesame seeds
Preparation:
Line large rimless baking sheet with parchment paper or nonstick baking mat; set aside.
In large bowl, beat together cheese, butter and cream. In separate bowl, whisk together flour, cornmeal, baking powder, pepper and salt. Add to cheese mixture; stir to form ragged dough. With floured hands, press dough together.
Pour sesame seeds into shallow bowl. Roll dough by 1 tsp (5 mL) into balls. Dip in egg wash; roll in sesame seeds. Place, 1 inch (2.5 cm) apart, on prepared pan. With bottom of glass, press to 1/4-inch (5 mm) thickness. Chill for 30 minutes.
Bake in centre of 300°F (150°C) oven until firm to the touch and slightly darkened on bottom, about 35 minutes. Let cool on racks. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days. Or freeze for up to 2 weeks.)
Source
Canadian Living Magazine: December 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »