Christmas or Thanksgiving appetizers don't get much easier than my recipe for Cheesy Sticks.
Make this one ahead to save time and headaches.
You'll find this recipe is also handy as a snack for hungry teenagers.
Great to pack up and take to those gatherings where you need to contribute a plate of nibblies.
cheesy sticks
PREPARATION TIME: 20 MINUTES
COOKING TIME: 10 MINUTES
MAKES AROUND 50 STRIPS
3 ½ ounces (100g) of chilled butter
8 ounces (250g) of plain flour
3 ½ ounces (100g) of mature cheddar cheese
½ teaspoon celery salt
pinch of cayenne pepper
1 egg
3 fluid ounces (100ml) cold water
3 – 4 tablespoons of grated parmesan
Preheat the oven to 450˚F (220˚C).
Sift flour into a bowl. Dice the butter and use your fingertips to rub it into the flour until there are no lumps of butter left and the mixture resembles breadcrumbs.
Stir in the cheddar cheese, the celery salt, and the pepper. Season with a little ground black pepper if desired.
Separate the egg and put the white to one side.
Add the egg yolk and some of the water the flour. Mix in with a butter knife and then with clean hands to form a firm dough. Use the rest of the water if needed. You may need more or less depending on the flour and temperature of your kitchen.
Roll out the dough between two sheets of baking paper to about a ¼ inch (5mm). Cut the dough into strips about ½ an inch (1cm) wide and 2 inches (5cm) long.
Line a baking tray with baking paper and lay out the strips. They can be fairly close to each other as they won’t rise much.
Brush the strips with the reserved egg white and sprinkle with the grated parmesan.
Bake for around 10 minutes or until golden.
TIP: Make ahead! Once cooled, these strips can be bagged and frozen for 3 to 4 months. Keep some on hand for unexpected guests or for family movie nights!
TIP: For some variation: Add finely grated lemon zest and rock salt to the grated parmesan.
OR Add finely chopped herbs like thyme, rosemary and oregano.
Go to Artichoke and Bean Dip.
