Cheese and Flax Diamonds
Ingredients
- 375 mL Shredded old cheddar cheese, 1 1/2 cups
- 175 mL Soft margarine, 3/4 cup
- 300 mL All purpose flour, 1 1/4 cups
- 50 mL Whole flaxseed, 1/4 cup
- 5 mL Dry mustard, 1 tsp.
- 1 mL Onion or garlic powder, 1/4 tsp.
- pinch Cayenne pepper
Instructions
- In a large bowl, with an electric mixer, beat together
cheese and margarine until light and almost smooth.
- Stir in flour, flaxseed, dry mustard, onion or
garlic powder and cayenne pepper.
- Divide dough into two balls, cover and refrigerate
30 minutes.
- Preheat oven to 190† C (375† F).
- Roll each ball on lightly floured surface to 3
mm (1/8 inch) thickness, about 22 x 28 cm (9 x 11 inch) rectangle.
- Cut into diamond shapes.
- Place on ungreased baking sheets.
- Bake 10 to 12 minutes.
- Remove from sheets and cool on a rack.
- Yield: 48 diamonds
- Serving Size: 1 diamond
Recipe courtesy Sask Flax
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