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. ---------------------------------------------------------------------------
Nutrition
Ingredients
