Cheesethins Recipes

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

CHEESE BISCUITS

Steps:

• Preheat oven to 180C.
• Blend the flour, cheese and butter in a food processor until it looks like fine crumbs.
• Add salt and pepper to taste, add paprika for an additional kick!
• Add the egg yolk to the food processor and mix until it forms a soft ball. You may need to add a little water to encourage the ball to form.
• Roll the mix on a lightly floured board to a thickness of 8mm and cut the biscuits.
• Place the biscuits on a non-stick tray and bake in the oven for 10 minutes, or until golden brown.

EASY CHEESY BISCUITS

Steps:

• Preheat the oven to 170C/fan 150C/gas 5.
• Mix all the ingredients together in a mixing bowl using your hands until a dough is formed.
• Roll out the dough to a thickness of 5mm. Then use a cutter to cut out the biscuits.
• Place the biscuits onto a floured baking tray and bake in the oven for 10-15 minutes or until golden and crispy.

CHEESE THINS

Steps:

• Measure first 7 ingredients into bowl.
• Stir well Add cooking oil and water Mix until you can form a ball.
• Cover and let stand 20 minutes.
• Divide into 4 portions.
• Roll 1 portion paper thin on a lightly floured surface.
• Cut into 8 wedges, Arrange on ungreased baking sheet.
• Bake in 375F oven for about 10 mins until browned and crisp.
• Repeat for remaining dough.

CHEESE THINS

Steps:

• In a medium mixing bowl, combine the cheese, butter, flour, salt, and smoked paprika. Using a pastry cutter or bench scraper, mix these ingredients together until they form a dough. If the mixture seems too dry and crumbly to come together into a ball -- this will depend on the cheese you used -- add a dash of milk or cream until it does (I didn't need to). The mixing can also be done in a blender, food processor or stand mixer. Shape the dough into a log or whatever sliceable shape strikes your fancy, cover with plastic wrap, and refrigerate until firm enough to be easily sliced, about an hour, and up to a day. (You can speed things up by placing the dough in the freezer for 20 minutes instead.) Preheat the oven to 180°C (360°F) and line a baking sheet with parchment paper or a silicon baking mat. Remove the dough from the fridge, slice it thinly -- about 2 mm or 1/12 inch -- and arrange the slices on the prepared sheet (they will expand a little, so give them just a bit of elbow room). You will need to work in batches; return the dough to the fridge between batches. Sprinkle lightly with salt and chili pepper and bake for 10 to 14 minutes, depending on your oven and the thickness of your slices, until golden. Let the cheese thins rest on the baking sheet for a minute before transferring them to a cooling rack. Taste when cool, and adjust the baking time accordingly for subsequent batches.