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Add a photoServings: 4
Ingredients
- 1/4 c. butter (room temp.)
- 1 c. all-purpose flour
- 1/4 c. instant potato flakes
- 1 teaspoon baking pwdr
- 1/4 teaspoon salt
- 1/3 c. boiling water
- Unbeaten egg white
- 1 teaspoon poppy seeds
- 1/4 c. shredded Swiss cheese
Directions
- Good served with soup, salads, snacks, soft drink, wine or possibly iced tea.
- 1. Measure butter, flour, potato flakes, baking pwdr and salt into mixing bowl. With spoon or possibly mixer blend till butter is no longer visible and mix is crumbly.
- 2. Stir in boiling water till soft dough forms. Shape into smooth ball.
- 3. Place on cookie sheet. Flatten and roll out to measure 12x15 inches. Cut into rectangles about 2x3 inches using a pastry wheel or possibly knife. Leave dough in place.
- 4. Brush with unbeaten egg white. Sprinkle with poppy seeds.
- 5. Bake at 425 degrees till crisp and pale gold, about 10 min.
- 6. Sprinkle proportionately with shredded cheese as you take from the pan from the oven. Cold on baking pan and separate.
- 7. Store in airtight container. Chill. Easy and tasty.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 123 | 49% |
| Total Fat 13.99g | 17% |
| Saturated Fat 8.57g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 557mg | 23% |
| Potassium 77mg | 2% |
| Total Carbs 25.64g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.26g | 0% |
| Protein 5.43g | 9% |
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