Sesame Cheese Twists
Yield: About 4 dozen twists
Cook Time: 8-10 minutes
Tips: May be served warm or at room temperature. Other cheeses may be substituted for cheddar and Parmesan if desired.
Suggestion: Serve as an appetizer or snack or with a main lunch or dinner course. Also delicious with a side of ranch or other dips.
Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- pinch cayenne pepper
- 1/4 cup butter
- 1 cup grated cheddar cheese (about 4 oz.)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons toasted sesame seeds
- 3 tablespoons cold water
Directions
Preheat oven to 400° F.
In a medium mixing bowl, whisk together flour, salt and cayenne pepper. Add butter and cut using a pastry blender, a fork or 2 knives until crumbly. Stir in cheddar cheese, Parmesan cheese and sesame seeds. Gradually add water, 1 tablespoon at a time,
In a medium mixing bowl, whisk together flour, salt and cayenne pepper. Add butter and cut using a pastry blender, a fork or 2 knives until crumbly. Stir in cheddar cheese, Parmesan cheese and sesame seeds. Gradually add water, 1 tablespoon at a time,
stirring constantly while adding. Continue stirring until evenly moistened, then knead with your hands until a dough forms that can be rolled out.
Divide dough into two halves and form each into balls. On a lightly floured work surface, roll one dough ball at a time to a 1/8-inch thickness, making sure one width is about 6 inches wide. Cut with a pastry wheel, pizza wheel or sharp knife into 6 x 3/4-inch strips. Gather any loose scraps and form into an oblong shape, then roll out again to cut more strips. Continue this process until all dough has been used.
Place strips on an ungreased baking sheet and twist, if desired. (Tip: Gently pressing the ends of strips onto baking sheet after twisting will help twisted strips to stay in place.) Bake for 8-10 minute or until crisp and lightly browned. Serve warm or at room temperature. May also be served with a side of ranch or other dip for dipping.
Divide dough into two halves and form each into balls. On a lightly floured work surface, roll one dough ball at a time to a 1/8-inch thickness, making sure one width is about 6 inches wide. Cut with a pastry wheel, pizza wheel or sharp knife into 6 x 3/4-inch strips. Gather any loose scraps and form into an oblong shape, then roll out again to cut more strips. Continue this process until all dough has been used.
Place strips on an ungreased baking sheet and twist, if desired. (Tip: Gently pressing the ends of strips onto baking sheet after twisting will help twisted strips to stay in place.) Bake for 8-10 minute or until crisp and lightly browned. Serve warm or at room temperature. May also be served with a side of ranch or other dip for dipping.