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Smoked Cheddar Twists


 

Perfect to serve with drinks, these can also be made with aged cheddar or all parmesan.  They can be stored in an airtight container for up to a week.

 

INGREDIENTScheddar-twists

  • 1 cup all-purpose flour (#9125)
  • 1/3 cup cake flour (#9165)
  • 1/4 tsp cayenne   #13880
  • 1/2 cup coarsely grated smoked cheddar   #20620
  • 1/4 cup grated parmesan cheese   #20702
  • 1/4 tsp salt   #13790
  • 12 tbsp cold butter, cut into 1/2" cubes   #44115 
  • 2 tsp lemon juice   #10262
  • 1/4 cup Ice water

 

DIRECTIONS

  • Mix the all-purpose flour, cake flour, cayenne, cheddar, Parmesan cheese and salt together and place in freezer one hour before use. 
  • In a separate bowl, place the butter in the freezer one hour before use.
  • Place the ice-cold flour mixture on a work surface and add the ice-cold butter and with a metal pastry scraper, cut the butter into pieces the size of peas and cornmeal.  Alternately this can be done in the food processor by pulsing.  Place the mixture in a bowl.  Combine lemon juice and ice water and add enough of the liquid until it almost holds together.
  • Turn out onto a lightly floured board and press together as best you can to form a rough rectangle shape.  There will be large chunks of butter showing.  Do not knead.  Roll out dough into a 1/2" thick rectangle.  Fold the narrow ends towards the center to meet in the center.  Fold in half again so that there are four layers.  This is your first turn.
  • Turn the dough a quarter of a turn and roll again to form a rectangle 1/2" thick.  Repeat the folding process.  This is your second turn. Turn the dough a quarter of a turn and roll again to form a rectangle 1/2" thick.  Fold into thirds as you would a letter.  Wrap the dough in plastic wrap and chill 45 minutes.
  • Preheat oven to 400°F.
  • On a well floured surface, with a rolling pin, roll the dough to a 1/8" rectangle, approximately 7-inches by 15-inches.  Trim the edges.  Cut the dough into sticks 7"-inches by 1/2-inch.  Twist them slightly.  Place them on a baking sheet 1-inch apart.  Bake until golden and crisp, 15 minutes.  Remove from the oven and cool on the baking sheets.  Remove with a spatula. Makes 20 sticks

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