These cheese twists are simple and easy to put together. Use the oldest cheese you have - young cheddar won't add enough flavour. I also add some garlic to give it a bit of zip. Roll it nice and thin!
Ingredients
1 cup all-purpose flour
1 cup extra sharp cheddar, grated
1/2 tsp garlic powder
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1 egg, well-beaten
2 tbsp milk
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven 400F.
2. In a bowl, mix together dry ingredients: flour, cheddar, garlic powder, baking powder, salt, pepper, and paprika.
3. Add egg and a bit of the milk to make a stiff dough (you may need all of the milk).
4. Set aside 15 minutes, then roll out on lightly floured board; roll thinly, about 1/8" (mine are always a bit thicker). Cut into thin strips, about 5 to 6" long and 1/4 to 1/2" wide. Place on lightly greased sheet. After placing each piece down, twist as desired.
5. Place in middle rack for 6 to 9 minutes, until golden brown.
Susie's Tips and Tricks
Letting dough rest is helpful, it allows the gluten to relax and makes it easier to roll thinner. If you are battling it, set it aside another 5 minutes.
Cheese that is aged tastes better than young cheese when heated. You could use gouda, Parmesan, or Asiago.
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