Monday, March 15, 2010


Ahh the taste of these is prefect! That cheesey flavor with some twang at the end. These aren't quiet as crunchy as the normal cheese-its but they sure hit the spot.

1/3 cup Pureed white navy beans
1/3 cup Cheddar cheese
1 tablespoon White wine
1/3 cup Corn starch
1 1/2 teaspoon Mustard powder
1 Egg yolk
1/2 teaspoon Salt

Preheat oven to 325. Combine beans and grated cheese together. Microwave mixture together at 30 second increments, mixing in between. When cheese is melted add white wine, corn starch and mustard powder. Make sure mixture has cooled a bit before adding egg yolk-- you don't want to cook the yolk. Place mixture on greased cookie sheet and place parchment over the batter and begin to kneed and flatten out the the batter until it is a thin layer on the sheet. It should look like a giant pancake. Place baking sheet in oven for about 15-25 minutes until light browning occurs. Flip over the mixture and place back in oven to brown other side of crackers, this helps them become more crispy. Careful not to over cook.