Mustard-Seed Cheddar Sticks

Iowahorse's Note:

They have a very nice bite.

• Total Time: 48 hrs 10 mins
• Prep Time: 48 hrs
• Cook Time: 10 mins

Ingredients:

Yield: 45 sticks

• ½ cup unsalted butter
• ¾ 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:

1. Cut butter into bits and in a food processor pulse with flour, 1 teaspoon salt, and cayenne until mixture resembles coarse meal.
2. Add Cheddar and pulse until mixture forms a dough.
3. Form dough into a disk.
4. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 2 days.
5. Preheat oven to 400°F.
6. and line a large baking sheet with parchment paper.
7. 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).
8. Trim edges of rectangle and lightly brush rectangle with water.
9. Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt.
10. Gently roll rolling pin over dough to make seeds and salt adhere.
11. With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks.
12. Transfer sticks with a spatula to baking sheet and arrange about 3/4 inch apart.
13. Bake sticks in middle of oven until golden, about 10 minutes, and transfer to a rack to cool.
14. Cheddar sticks may be kept in an airtight container at cool room temperature 1 week, or frozen 1 month.
15. Makes about 45 sticks.