Cheesy Sun Crisps

INGREDIENTS:

2 cups (8 ounces/225 g) shredded Cheddar cheese

1/2 cup (125 ml) grated Parmesan cheese

1/2 cup (125 ml) sunflower oil margarine, softened

3 tablespoons (45 ml) water

1 cup (250 ml) all-purpose flour

1/4 teaspoon (1 ml) salt

1 cup (250 ml) uncooked quick-cooking oats

2/3 cup (150 ml) roasted salted sunflower kernels

PROCEDURES:

1. Beat Cheddar cheese, Parmesan cheese, margarine and water in large bowl with electric mixer at medium speed until well blended. Add flour and salt; mix well.

2. Stir in oats and sunflower kernels; mix until well combined.

3. Shape dough into 12-inch (30 cm)-long roll; wrap securely in plastic wrap.

4. Refrigerate at least 4 hours. (Dough may be stored in refrigerator up to 1 week.)

5. Preheat oven to 400°F (200°C). Lightly grease cookie sheets. Cut roll into 1/8- to 1/4-inch (3 mm to 6 mm) slices; flatter each slice slightly.

6. Place on prepared cookie sheets. Bake 8 to 10 minutes until edges are light golden brown. Remove immediately to wire racks. Let stand at room temperature until cool.

~ Makes 4 to 5 dozen crackers