Smoked Cheddar Twists
Perfect to serve with drinks, these can also be made with aged cheddar, pepper jack or all Parmesan. These can be stored in an airtight container for up to a week.
Makes 20 sticks
1 cup all-purpose flour
1/3 cup cake flour
1/4 teaspoon cayenne
1/2 cup coarsely grated smoked cheddar
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
12 tablespoons butter, cut into 1/2" cubes
2 teaspoons lemon juice
1/4 cup ice wate
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.