Sesame Cheddar Cheese Crackers + Video
User Reviews
5
6 reviews
Excellent
Sesame Cheddar Cheese Crackers + Video
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Sesame Cheddar Cheese Crackers are crispy and have TWO cheeses! Easy to make and perfect for loading up with dip. Recipe video included!
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Ingredients
- 2 cups cheddar cheese shredded
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp brown sugar
- 1 tsp celery salt
- 1/8 tsp cayenne pepper
- 8 oz cream cheese chilled and cut into cubes
- 1/4 cup sesame seeds
Instructions
- In a medium bowl add the cheddar cheese, flour, salt, garlic powder, sugar, celery salt and cayenne. Toss to coat the shredded cheese.
- Add the cream cheese cubes and working with your hands, blend all ingredients to form a dough that holds together.
- Shape dough into a log roughly 12 inches long and wrap in plastic wrap. Freeze for 15 minutes. Preheat oven to 350°F.
- Remove from plastic wrap and sprinkle sesame seeds on all sides, pressing to adhere.
- Carefully slice into 1/8" to 1/4" rounds and place on a parchment or silpat lined baking sheet.
- Bake for 20 minutes or until golden brown and crisp. Allow to come to room temperature before serving or storing in an airtight container for up to 7 days.
Nutrition Information
Show Details
Calories
434kcal
(22%)
Carbohydrates
28g
(9%)
Protein
16g
(32%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Cholesterol
81mg
(27%)
Sodium
744mg
(31%)
Potassium
157mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
900IU
(18%)
Calcium
374mg
(37%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 81mg | 27% |
| Sodium | 744mg | 31% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 900IU | 18% |
| Calcium | 374mg | 37% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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