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Mustard-Seed Cheddar Sticks

Source of Recipe

Iowahorse


Recipe Link: www.recipezaar.com/74664

List of Ingredients

3/8 cup (almost 1/2 cup) butter
3/4 cup all purpose flour
1 tablespoon kosher salt
1/8 teaspoon cayenne pepper
1 cup grated sharp white cheddar cheese (about 4 ounces)
2 teaspoons mustard seeds



Recipe

Cut butter into bits and in a food processor pulse with flour, 1-teaspoon salt, and cayenne until mixture resembles coarse meal.

Add Cheddar and pulse until mixture forms a dough.
Form dough into a disk.

Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 2 days.

Preheat oven to 400°F.

Line a large baking sheet with parchment paper.

On a lightly floured surface with a lightly floured rolling pin roll out dough into a 16 by 4-inch rectangle (about 1/4 inch thick).

Trim edges of rectangle and lightly brush rectangle with water.

Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt.

Gently roll rolling pin over dough to make seeds and salt adhere.

With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks.

Transfer sticks with a spatula to baking sheet and arrange about 3/4 inch apart.

Bake sticks in middle of oven until golden, about 10 minutes, and transfer to a rack to cool.

Cheddar sticks may be kept in an airtight container at cool room temperature 1 week, or frozen 1 month.

Makes about 45 sticks.