Corn Cheese Twists Recipe
Corn Cheese Twists has a wonderful taste. The cheese gives the Corn Cheese Twists a velvety taste.
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Sharp cheddar cheese | 1/3 Cup (16 tbs), pasteurized | |
| Shortening | 2 Tablespoon | |
| Cold water | 2 Tablespoon |
Directions
Mix flour, cornmeal, and salt in a bowl.
Cut in the cheese spread and shortening with a pastry blender or two knives until pieces resemble coarse crumbs.
Gradually add the water, stirring with a fork until mixture forms a ball and leaves sides of bowl.
Roll between two sheets of waxed paper to 1/8 inch thickness.
Using a pastry wheel, cut dough into 3x1/2 inch strips.
Twist each strip by holding both ends and turning in opposite directions; press ends onto ungreased baking sheets.
Bake at 425°F about 5 minutes, or until golden brown.
Cool the twists on wire racks.
Cut in the cheese spread and shortening with a pastry blender or two knives until pieces resemble coarse crumbs.
Gradually add the water, stirring with a fork until mixture forms a ball and leaves sides of bowl.
Roll between two sheets of waxed paper to 1/8 inch thickness.
Using a pastry wheel, cut dough into 3x1/2 inch strips.
Twist each strip by holding both ends and turning in opposite directions; press ends onto ungreased baking sheets.
Bake at 425°F about 5 minutes, or until golden brown.
Cool the twists on wire racks.
Chef
