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Herby Cheese Coins
Adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these crisp morsels of rich, butter-and-cheese goodness get a fresh pop from lemon thyme and sumac!
Makes about 70 crackers
1 cup Nutri-Blend (or white whole wheat) flour
¼ tsp baking powder
¼ tsp black pepper
¼ tsp ground sumac (optional)
1 tbsp fresh thyme leaves
¼ cup salted butter, cold and in small pieces
¼ cup non-hydrogenated shortening, cold and in small pieces
egg replacer for 1 egg, prepared
8 oz grated cheese (I used a Cheddar-Monterey Jack blend)
In the bowl of a food processor, combine the flour, baking powder, pepper, sumac and thyme. Pulse until well mixed.
Add the butter and shortening to flour mixture and process until it resembles coarse crumbs.
Add egg replacer and cheese and process until mixture forms a dough, 1 to 2 minutes.
Divide dough into four equal parts and transfer each part to a sheet of plastic wrap.
Shape each into a log about 10” x 2”, wrap well in the plastic and refrigerate dough for at least 2 hours*.
Preheat oven to 350F and line baking sheets with parchment or silicone.
Slice dough into ¼” thick slices and place on the prepared baking sheets, spacing 1” apart.
Bake 12-15 minutes, until browned.
Cool completely on baking sheets and store in an airtight container
*This dough freezes beautifully as well - wrap in plastic wrap, then heavy duty foil before placing on a baking sheet and freezing. To keep the round shape, put each log in a paper-towel tube halved lengthwise before freezing.
Herby Cheese Coins
Adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these crisp morsels of rich, butter-and-cheese goodness get a fresh pop from lemon thyme and sumac!
Makes about 70 crackers
1 cup Nutri-Blend (or white whole wheat) flour
¼ tsp baking powder
¼ tsp black pepper
¼ tsp ground sumac (optional)
1 tbsp fresh thyme leaves
¼ cup salted butter, cold and in small pieces
¼ cup non-hydrogenated shortening, cold and in small pieces
egg replacer for 1 egg, prepared
8 oz grated cheese (I used a Cheddar-Monterey Jack blend)
In the bowl of a food processor, combine the flour, baking powder, pepper, sumac and thyme. Pulse until well mixed.
Add the butter and shortening to flour mixture and process until it resembles coarse crumbs.
Add egg replacer and cheese and process until mixture forms a dough, 1 to 2 minutes.
Divide dough into four equal parts and transfer each part to a sheet of plastic wrap.
Shape each into a log about 10” x 2”, wrap well in the plastic and refrigerate dough for at least 2 hours*.
Preheat oven to 350F and line baking sheets with parchment or silicone.
Slice dough into ¼” thick slices and place on the prepared baking sheets, spacing 1” apart.
Bake 12-15 minutes, until browned.
Cool completely on baking sheets and store in an airtight container
*This dough freezes beautifully as well - wrap in plastic wrap, then heavy duty foil before placing on a baking sheet and freezing. To keep the round shape, put each log in a paper-towel tube halved lengthwise before freezing.