KitchenAid KFPM770, KFPW760 manual Cheddar Wheat Crackers, Ounces sharp Cheddar cheese, chilled

Cheddar Wheat Crackers

2ounces sharp Cheddar cheese, chilled

1ounce Parmesan cheese, room temperature

3⁄4 cup rolled oats

1⁄2 cup (about 4 oz.) walnut pieces

1 cup all-purpose flour

2⁄3 cup whole wheat flour

2teaspoons sugar 3⁄4 teaspoon salt

1⁄2 teaspoon baking soda

2tablespoons shortening

1tablespoon butter or margarine, slightly softened

1⁄2 cup buttermilk

1 egg, beaten

1 tablespoon water

1teaspoon coarse salt, divided

2tablespoons black sesame seeds*, divided

2tablespoons white sesame seeds*, divided

Position 4 mm shredding disc in work bowl. Add Cheddar and Parmesan cheeses. Process to shred. Remove and set aside.

Exchange shredding disc for multipurpose blade in work bowl. Add oats and nuts. Pulse 3 to 4 times, about 5 seconds each time, or until finely ground.

Add all-purpose and whole wheat flours, sugar, salt, and baking soda. Process until mixed, 5 to 10 seconds. Add shortening and butter. Pulse 4 to 5 times, about 2 seconds each time, or until crumbly. Add cheeses. Pulse 2 to 3 times, about 2 seconds each time, or until mixed. With processor running, add buttermilk through the small feed tube. Process until stiff dough forms, 20 to 25 seconds, scraping sides of bowl if necessary.

In small bowl, combine egg and water. Set aside.

Remove dough to lightly floured work surface. Form into a ball; divide into 2 portions. Cover 1 portion; roll 1 portion into a 10 x 10-inch square. Place in center of large lightly greased baking sheet. Roll evenly into a 12 x 12-inch square. Brush with egg mixture. Sprinkle with 1⁄2 teaspoon coarse salt,

1 tablespoon black sesame seeds, and 1 tablespoon white sesame seeds. Roll lightly with rolling pin. With pastry wheel, pizza cutter, or sharp knife, score to form 36 squares, or other desired shape. Do not separate. Repeat with remaining dough, egg mixture, salt, and sesame seeds.

Bake at 350°F for about 25 minutes, or until deep golden brown. Outside crackers may start to brown first. Remove them to a cooling rack, and continue baking until center crackers are deep golden brown. Remove to cooling rack.

Yield: 6 dozen (about 6 crackers per serving).

*Other cracker toppings might include garlic powder, onion powder, sliced almonds, poppy seeds, or sunflower seeds.

Per Serving: About 200 cal, 7 g pro, 20 g carb,

11 g total fat, 3 g sat fat, 30 mg chol, 470 mg sod.

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