Cheddar and Rye Crisps

They might look like cookies, but these savoury bites highlight the taste of our cheddars. Substitute Old with MapleSmoked Extra Old Cheddar for stronger flavour.


  • 8 oz Bothwell Old Cheddar, diced
  • ½ cup whole rye flour
  • ½ cup large flake rolled oats
  • ¼ cup all purpose flour
  • 1 tsp paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp fresh nutmeg, grated
  • Pinch of cayenne pepper
  • ½ cup cold butter, cubed
  • 1 egg yolk


  1. Preheat oven to 350 degrees F.
  2. In a food processor pulse together the first nine ingredients.
  3. Add butter and pulse until it reaches the consistency of coarse meal then pulse in the yolk.
  4. Pat dough into a ball.
  5. Shape dough by rounded teaspoonful into balls and place on a parchment paper lined baking sheet.
  6. Lightly flour a fork and press balls down to about ¼ inch thickness making a crisscross pattern on top.
  7. Bake for about 18 minutes until golden brown.
  8. Transfer to a rack; cool.