Cheddar Crisps

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These are delightful served slightly warm with pre-dinner cocktails. Slice and bake as your dinner guests arrive. And your house will smell great!

Tags: Intermediate, One Hour, Appetizer & Hors d'Oeuvres, Snacks, Cheese, Rice & Grains, Baking, Chill

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3/4 cup (175 mL)	all purpose flour
1/4 tsp (1 mL)	salt
Pinch	cayenne pepper
Pinch	dried thyme
3 tbsp (45 mL)	cold butter, cubed
1/4 cup (50 mL)	sour cream
1 cup (250 mL)	shredded PC 4-Year Old Canadian White Cheddar Cheese

In bowl or food processor, combine flour, salt, cayenne pepper and thyme. Process to combine. Add butter; pulse on and off until butter forms small crumbs. Add sour cream; pulse on and off until mixture forms large crumbs. Transfer mixture to large bowl. Stir in Cheddar. Knead a few times until it comes together.
On piece of plastic wrap, form mixture into log about 8-1/2 inches (21 cm) long. Pour cornmeal onto rimmed baking sheet; roll log in cornmeal to coat. Discard remaining cornmeal. Tightly wrap coated log in wax paper, then plastic wrap. Chill for 2 hours.
Preheat oven to 375°F (190°C). Line baking sheet with parchment paper. Using sharp knife, slice log into ¼ inch (5 mm) thick slices, rolling log a quarter-turn between slices to ensure log stays round. Place slices on prepared baking sheet. Makes about 36 slices.
Bake in centre of oven for 12 to 15 minutes or until golden and bubbling. Cool on pan on wire rack.

Try these with a dollop of chutney on top.