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Sun-Dried Tomato and Cheddar Crisps

Sun-Dried Tomato and Cheddar Crisps Recipe

1 (8-ounce) package shredded sharp Cheddar
3/4 cup unsalted butter, softened
1/4 cup drained, chopped sun-dried tomatoes, patted dry
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups all-purpose flour

• In a medium bowl and using an electric mixer at medium speed, combine
Cheddar, butter, sun-dried tomatoes, oregano, salt, and pepper.
Beat until well combined. Gradually add flour, beating until just
combined. Gather dough, wrap tightly in plastic wrap, and refrigerate
for 2 hours.
• Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Set aside.
• Roll dough to 1-inch thickness. Using a 2 1/2-inch club-shaped cutter,
cut 36 crackers, rerolling the dough as necessary.
• Bake until lightly browned, 12 to 15 minutes. Cool on baking sheets
for 10 minutes, then transfer to wire racks to cool completely.

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