Recipe: Toasty Cheese Crackers (using Parmesan and Cheddar) (Quaker Oats, 1981)

TOASTY CHEESE CRACKERS

"These might easily be one of the best crackers you'll ever eat. If you want to add a little extra flavor, about 3/4 teaspoon of either oregano or basil leaves is an interesting variation."

2 cups (8 oz.) shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup butter or margarine, softened
3 tablespoons water
1 cup all-purpose flour
1/4 teaspoon salt
1 cup Quaker Oats (quick or old fashioned, uncooked)

Beat together cheeses, butter and water until well blended. Add flour and salt; mix well, Stir in oats, mixing until thoroughly blended. Shape dough to form 12-inch long roll. Wrap securely; refrigerate about 4 hours.*

WHEN READY TO BAKE:
Cut 1/8 to 1/4- inch thick slices; flatten slightly; place on lightly greased baking sheets.

Bake in preheated hot oven (400 degrees F) 8 to 10 minutes or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack.

*Dough maybe stored up to 1 week in the refrigerator.

Makes about 6 dozen crackers
From: Recipelink.com
Source: Recipe booklet: The Quaker Oats Wholegrain Cookbook, January 1981