Swiss Cheese on Rye Biscuits - Refrigerator Cookies
Ingredients:
2 cups rolled oats
2 cups rye flour
4 teaspoons baking powder
1 cup Swiss cheese, grated
4 tablespoons canned crushed tomatoes
4 tablespoons canola oil
1/2 cup filtered water
1.) Preheat oven to 325o F.
2.) Measure all the dry ingredients into a mixing bowl and whisk until blended together. Add the grated Swiss cheese and crushed tomatoes and stir until well mixed.
3.) Make a well in the center of the dry ingredients and add the canola oil. Mix on medium speed until the mixture is crumbly.
4.) Add the water all at one time and stir until a dough forms.
5.) Turn the dough out on to a lightly floured surface and shape into a log, around 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for one hour.
6.) When ready to make biscuits, slice the log into 1/8 inch thick biscuits and place on a parchment paper-lined cookie sheet. Bake for 12-15 minutes or until the biscuits are dry and firm to the touch. Turn the oven off and leave the biscuits in for another 20-30 minutes. Remove from the oven and cool them on a baking rack. Store biscuits in a cookie container.