Cheesy Sun Crisps
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Sunflower oil/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 Cup (16 tbs)|
|Quick oats||1 Cup (16 tbs), uncooked|
|Roasted salted sunflower kernels||2⁄3 Cup (10.67 tbs)|
Beat cheeses, margarine and water in large bowl until well blended; add flour and salt; mix well.
Stir in oats and sunflower kernels; mix until well combined.
Shape dough into 12-inch-long roll; wrap securely.
Refrigerate about 4 hours (dough may be stored up to 1 week in refrigerator).
Preheat oven to 400°F.
Lightly grease cookie sheets.
Cut roll into 1/8 to 1/4 inch slices; flatten each slice slightly.
Place on prepared cookie sheets.
Bake 8 to 10 minutes or until edges are light golden brown.
Remove immediately; cool on wire rack.