Enjoy these delicious, buttery crisps with an aperitif or cocktails.
- Portion size 36 servings
- Credits : Holiday Celebrations: 2007
MethodLine 2 rimless baking sheets with parchment paper or leave ungreased.
In bowl, beat butter, mustard and oil until smooth; stir in cheese. In small bowl, whisk flour, cornmeal and cayenne; stir half at a time into butter mixture until smooth. Divide in half; form into 6-inch (15 cm) long logs. Beat egg white until frothy. Spread sesame seeds evenly on each of 2 pieces of waxed paper. Roll logs, 1 at a time, in egg white then in seeds. Wrap firmly; chill until firm, about 1 hour.
Cut into generous 1/4-inch (5 mm) thick slices; arrange, 1 inch (2.5 cm) apart, on pans. Bake in centre of 325°F (160°C) oven until darker on bottom, 15 minutes. Let firm up on pan for 3 minutes; transfer to racks and let cool.
Nutritional facts Per crisp: about
- Sodium 36 mg
- Protein 2 g
- Calories 60.0
- Total fat 4 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
- Iron 2.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 3.0