These cheese twists are similar to cheese straws.
1 cup sifted Thunderbolt Flour or Maid Marian Italian Pesto Mix Flour
1½ teaspoons baking powder
½ teaspoon salt
dash ground cayenne pepper
2 tablespoons butter or margarine
½ cup shredded sharp Cheddar cheese
1/3 cup cold water
- Sift flour, salt, baking powder, and cayenne pepper into a medium mixing bowl. Cut in butter or margarine and cheese with a pastry cutter until mixture is crumbly. Sprinkle cold water over mixture; mix lightly with a fork until mixture holds together and leaves side of bowl.
- Roll out to a rectangle about 12×10 inches on a lightly floured board. Divide in half lengthwise, then cut crosswise into strips ½ -inch wide. Lift strips carefully and twist gently.
- Place twists 1 inch apart on ungreased baking sheets. Bake at 425° for 10 minutes, or until lightly browned.
- Carefully transfer cheese twists to wire racks to cool.