Ingredients
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1 cup unsalted butter
1/2 cup granulated sugar
4 eggs
3 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon cayenne
1 teaspoon black pepper
1 tablespoon fresh rosemary leaf, chopped
4 cups Italian cheese blend, grated fontina, mozzarella, Asiago, provolone
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
Preparation
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Cream together the butter and sugar in a large bowl.
Add the eggs and mix well.
In a separate bowl, combine the flour, cornmeal, baking powder, cayenne, pepper, rosemary, cheese, and both seeds. Add the dry ingredients to the butter mixture, mixing just enough to combine.
On a parchment-lined baking sheet, shape into a 5-by-16\" rectangle, about 1\" thick.
Bake in a preheated 275 F oven for 40 minutes until firm and golden.
Remove from oven, allow to cool at least 15 minutes, and then cut diagonally at 1\" intervals using a serrated knife.
Bake for an additional 10 minutes.
Dishing - Calgary Women Cook.
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