Cheese Twists Recipe
These cheese twists are snacky little baked made with parmesan cheese and flour mix. Seasoned and flavored with added mustard and red pepper, the cheese twists also have eggs to the batter. Brushed with egg white and twisted into strips, the cheese twists are baked till done and can be served with dips of choice.
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Red cayenne pepper | 1/8 Teaspoon | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Egg yolks | 3 | |
| Water | 2 Teaspoon | |
| 1 egg white, slightly beaten | ||
| Sesame seeds | 1 Tablespoon | |
Directions
Combine flour, baking soda, mustard, salt and red pepper in large bowl.
Reserve 1 tablespoon cheese; stir remaining cheese into flour mixture.
Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs.
Add egg yolks and water, mixing until dough forms.
Shape into a ball; flatten and wrap in plastic wrap.
Refrigerate 2 hours or until firm.
Preheat oven to 400°F.
Grease two cookie sheets.
Roll out dough on lightly floured surface into 12-inch square (about 1/8 inch thick).
Brush surface lightly with egg white and sprinkle with remaining 1 tablespoon cheese and sesame seeds, if desired.
Cut dough in half.
Cut each half crosswise into 1/4-inch strips.
Twist 2 strips together.
Repeat with remaining strips.
Place 1 inch apart on prepared cookie sheets.
Bake 6 to 8 minutes or until light golden brown.
Remove from cookie sheets and cool completely on wire racks.
Store in airtight container.
Reserve 1 tablespoon cheese; stir remaining cheese into flour mixture.
Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs.
Add egg yolks and water, mixing until dough forms.
Shape into a ball; flatten and wrap in plastic wrap.
Refrigerate 2 hours or until firm.
Preheat oven to 400°F.
Grease two cookie sheets.
Roll out dough on lightly floured surface into 12-inch square (about 1/8 inch thick).
Brush surface lightly with egg white and sprinkle with remaining 1 tablespoon cheese and sesame seeds, if desired.
Cut dough in half.
Cut each half crosswise into 1/4-inch strips.
Twist 2 strips together.
Repeat with remaining strips.
Place 1 inch apart on prepared cookie sheets.
Bake 6 to 8 minutes or until light golden brown.
Remove from cookie sheets and cool completely on wire racks.
Store in airtight container.
Chef
