Mustard-Seed Chedar Sticks

Mustard-Seed Chedar Sticks - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

3/4 stick (6 tablespoons) unsalted butter

3/4 cup all-purpose flour

1 tablespoon kosher salt

1/8 teaspoon cayenne

1 cup grated sharp white Cheddar (about 4 ounces)

2 teaspoons mustard seeds

Directions

Preheat oven to 400F. and line a large baking sheet with parchment paper.
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.

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.

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Latest Reviews

"Such a great recipe! It's wonderful just as written. I read reviews after I had made the soup and learned a lot of great additions or alternate techniques to complement this recipe. Will definetly make this one again... and again... and again! For novice cooks-do not cut your potatoes ahead of ... " - lilmack79

"Followed the recipe, and it was the best roast ever. I served it to four fiends, and they all wanted the recipe. We made sandwiches two days later and had the same results, best flavor for a sandwich from a pot roast ever." - glen r.

"To Die For Blueberry Muffins - Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe." - dakota kelly

"I bought a very cheap roast and stabbed it all over with a fork (just to make sure that it was dead). I used the mixed dry ingredients as a rub before sprinkling the rest over the meat. Like other people, I cut the dressing mix somewhat (but I did so to reduce the sodium content and not ... " - millereg

"This is the best sauce you will ever make! It's absolutely perfect!" - barbara m.

"Buttermilk baking mix (e.g. Bisquick) does the trick in these savory biscuits, with the addition..." - chef john

Happy cooking...