Mustard-Seed Cheddar Sticks

Name: Mustard-Seed Cheddar Sticks
Prep time: 48 h
Cook time: 10 min
Total time: 48 h 10 min
Yield: 45 sticks
Ingredients: 3/8 cup unsalted butter; 3/4 cup all-purpose flour; 1 tablespoon kosher salt; 1/8 teaspoon cayenne; 1 cup grated sharp white cheddar cheese (about 4 ounces); 2 teaspoons mustard seeds

Submitted by Iowahorse

"They have a very nice bite."

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Ready In:: 48hrs 10mins
Ingredients:: 6
Yields:: 45 sticks

ingredients

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

directions

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.
and 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.