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Sesame Cheese Crisps

  • Author: Canada's Favourite Recipes by Rose Murray and Elizabeth Baird
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: Makes about 50 coolies 1x
  • Category: Appetizer
  • Cuisine: Canadian

Description

Cheese crisps are a very civilized item to keep on hand for entertaining. Bake them ahead and store them in a tin ready to serve or, even better, shape the dough into logs and keep in the freezer, ready to “slice and bake” at a moment’s notice.


Scale

Ingredients

  • 1/4 cup sesame seeds
  • 1/2 cup butter, softened
  • 4 teaspoons sesame oil
  • 1 cup freshly grated Parmesan cheese
  • 1 cup all-purpose flour
  • 1/2 cup fine corn meal
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon dry mustard

Instructions

  1. Line 2 rimless baking sheets with parchment paper.
  2. In a shallow, dry skillet, toast the sesame seeds over medium heat, stirring often, until golden and fragrant, about 5 minutes. Set aside to cool.
  3. In a large bowl, beat the butter, sesame oil and Parmesan cheese until smooth. In a separate bowl, whisk together the flour, cornmeal, cayenne and mustard. Whisk in the sesame seeds.
  4. A third at a time, stir the dry ingredients into the Parmesan cheese mixture to make a smooth dough. Divide the dough in half. Shape each half into an evenly shaped log about 6 inches (15 cm) long (see Note). Wrap in waxed paper and chill until firm, about 1 hour. (Make-ahead: Enclose the logs in freezer bags and freeze for up to 1 month. Let soften for 5 minutes before cutting and baking.)
  5. Cut the chilled logs into 1/4-inch (5 mm) slices. Arrange about 1 inch (2.5 cm) apart on the prepared baking sheets. Bake in the centre of a 350°f (180°c) oven until the crisps are golden around the edge and on the bottom, about 12 to 15 minutes. Let the crisps firm up for a couple of minutes on the sheets on a cooling rack. Transfer the crisps to the rack to cool completely. (Make-ahead: Layer the crisps with waxed paper in airtight containers and store at room temperature for up to 3 days.)

Notes

For perfectly round crisps, roll the chilled dough a few times to round out any flat sides that may have developed. For square crisps (and easy slicing), form the dough into a square log before chilling.