Cheese Rounds

From the freezer into the oven, these cheese crackers can be baked while you pour your guests a glass of wine! They have a delicious crunch from the sunflower seeds and a nice bit of heat from the cayenne pepper.

• 1⅓ c. all-purpose flour
• 1⅓ c. grated sharp cheddar 
• 1 tsp. kosher salt
• ¼ tsp. cayenne pepper
• ½ c. toasted sunflower seeds

To toast the sunflower seeds: Spread the sunflower seeds out on a parchment lined baking sheet. Toast at 350°F for 12-14 minutes. Let cool, you will need 1 tbsp. for the cracker dough and the rest will be used as you roll out the dough.

In a food processor, combine the flour, cheddar, salt, cayenne pepper and 1 tbsp. of the toasted sunflower seeds. Pulse this mixture until the dough is crumbly and when squished between your fingers, holds together.

On a piece of parchment, form the dough into a rough log approximately 11” x 1½”(diameter), use the parchment to help you roll. Once the log is formed coat the outside of the log in the sunflower seeds. You can either pat them on or roll the log through the seeds.

Rewrap the log in the parchment and pop into the fridge for 2 hours. Slice the log into approximately ¼” rounds and pop into a freezer bag and into the freezer.

When you are ready to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper and bake for 20–22 minutes until light golden around the edges. Sprinkle the crackers with flaky smoked sea salt or regular flaky sea salt while still warm.

Serve and enjoy!