Beet Cheddar Crackers with Flax Seeds

Preheat oven to 350°F.

In a food processor, combine the cheese, butter, flour, salt and ground flax seeds in five 5-second pulses until the mixture resembles coarse crumbs.

Add the beet puree and half-and-half and process until the dough forms a ball, about 10 seconds.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough till it is 1/8-inch thick.

With your favorite cookie cutter (I chose a heart because it’s Valentine’s Day and the dough is perfectly pink/red, but you choose whatever you want), press the cutter into the dough. Place the cut hearts onto an ungreased baking sheet.

Repeat until all of the dough is used up. You will have to gather, re-roll, and use the cookie cutter at least twice.

Place the baking sheet on the middle rack in the oven for 12 to 15 minutes, or until crackers are hard to the touch.

Remove from the oven and set the crackers on a rack to cool. Serve at room temperature.

Note: If you do not have purred beets on hand, I imagine canned would work, but I have never tried it.